Baked Pretzels

3/4 cup water
1 large egg
3/4 teaspoon salt
4 teaspoons sugar
3 cups bread flour
2 teaspoons instant yeast

1 large egg
1 tablespoon water
coarse salt

Place all of the ingredients in your machines fully assembled pan (with the exception of those ingredients listed under "add at beep"). Select the basic or white cycle and press start.

About 10 minutes after your machine has started kneading the dough you need to open the lid and check the consistency of the dough. The dough should be starting to form a smooth round ball. When you touch the dough with your finger it should be slightly tacky to the touch however no dough should remain on your finger when you pull it away.

If you dough it too dry add 1 tbsp. of water at a time (allowing the machine to knead for a minutes or so between additions) until the dough is the proper consistency. If the dough is too wet add 1 tbsp. of flour at a time (allowing the machine to knead for a minute or so between additions) until the dough is the proper consistency. These types of adjustments are not unusual and don't mean there is something wrong with the recipe.

If this recipe has "add at beep" ingredients you need to either turn on the add ingredients beep function, choose your machines cycle that has an add ingredients beep or if your machine has neither of these you need to add these ingredients during the last 10 minutes of your machines final kneading cycle.

After the machine has beeped to indicate the bread is done, remove the dough from machine to a lightly floured surface. If necessary, knead in enough flour to make dough easy to handle. Roll into a 14x6-inch rectangle. With sharp knife, cut into twelve 14x1/2-inch strips. Gently pull each strip into a rope about 16 inches long.

To shape into pretzels, curve ends of each rope to make a circle; cross ends at top. Twist ends once and lay over bottom of circle. Place on greased baking sheet[s]. Do not let rise. Combine egg and 1 tablespoon water; brush on pretzels. Sprinkle with coarse salt. Bake at 350 for 18 to 20 minutes or until done. (For even browning when using two sheets, switch sheets halfway through baking.) Remove from sheet(s); cool on rack.