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SOFT PRETZEL DOUGH
Ingredients
Water (80°F/27°C)
Egg yolk, room temp.
Oil
Sugar
Salt
White pepper
Bread flour
ctive dry yeast
Select Dough Course
Glaze:
Egg white
Water
Toppings (optional)
Method:
1. On lightly floured surface cut dough into pieces. Roll each piece into 16-inch
rope. Cross ends of the rope to make loop; twist crossed ends once and fold
across loop.
2. Place on greased baking sheet 1½ inches apart. Brush with glaze and sprinkle
with toppings. Bake at 375ºF/190ºC for 15 – 20 minutes or until done.
Variation:
Pepperoni Pretzel: dd 1 cup sliced pepperoni and 2 tbsp. Parmesan cheese to
dough ingredients. Follow method of completion.
PIZZ CRUST DOUGH
16 pretzels
1¼ cups
1
1 tbsp.
2 tbsp.
1½ tsp.
/ tsp.
1
8
3½ cups
2¼ tsp.
11
1
1 tbsp.
Kosher salt, sesame seeds
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1 thick or 2 thin
Ingredients
crusts
Water (80°F/27°C) ¾ cup
Oil 1 tbsp.
Sugar 1 tbsp.
Salt 1½ tsp.
Dry milk 1 tbsp.
Bread flour 2¼ cups
ctive dry yeast
Select Pizza Dough
Course
Method:
1. Place on lightly floured surface. Divide and press onto 12-inch pizza pan,
raising edges.
2. Spread pizza sauce over the dough and sprinkle with toppings.
3. Bake at 425ºF/218ºC for 20 minutes or until crust is golden brown around edges.
2 thick or 4 thin
crusts
1 2 /3 cups
2 tbsp.
2 tbsp.
2 tsp.
2 tbsp.
4½ cups
1 tsp. 2 tsp.
12 12
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