Push-cart breads

From my new favorite cook book: the All-New Ultimate Bread Machine Cookbook by Tom Lacalamita

Basic Bagel and Pretzel Dough

• 1 1/2 cup water
• 1 t salt
• 1 T dark brow sugar- packed
• 4 cups bread flour
• 2 1/4 teaspoons dry yeast

1. All ingredients should be at room temp. Liquids should be around 80 degrees F. Add ingredients in the order specified in your bread machine owners manual
2. Select manual/dough cycle
3. At the end of the cycle punch down dough. Let dough rest 5 minutes.
4. Proceed with recipes for pretzels or bagels

FOR Pretzels:
Lightly dust work surface with flour. Shape dough into a 12 inch long cylinder. Cut into 12 1-inch pieces. Roll each piece into 16-inch-long rope.
Form each rope into a horseshoe. Cross ends and twist. Pull ends down through loops. Pinch to hold shape.
FOR GERMAN STYLE METHOD:
Place pretzels on baking pans and sprinkle with salt
Preheat oven to 475 degrees
Bring 2 quarts of water to boil in a 3 quart pot. Add baking soda. Lower to simmer. Place 2 pretzels at a time in the simmering water for about 2 minutes or until lightly golden. Remove with slotted spoon to a wire rack sitting on a baking pan. Sprinkle with salt. Let dry 10 minutes. Place on baking pan.
Bake 8-10 minutes or until brown. Cool on wire rack.
FOR BUTTER-DIPPED METHOD(My favorite):
Preheat oven to 475 degrees
After shaping, place on buttered baking pan.
Generously brush each pretzel with 2 tablespoons of melted butter. Sprinkle with toppings if desired.
Bake in oven 12-14 minutes or until golden brown.
Place on wire rack over baking pan. Pour remaining melted butter into a shallow bowl. Dip the baked pretzels into the butter.
Cool on wire rack.