Ingredients

Group 1
Ingredient
KG
Wheat flour
1.000
Butter
0.045
Fermdor Smoked
0.040
Lecitem 1000
0.020
Salt
0.020
Fresh yeast
0.018
Water
0.550
Total Weight: 1.693

Method

1. Mix for approximately 4-5 minutes slow and 5-6 minutes fast speed, until fully developed.
2. The finished dough temperature should be between 24-26°C.
3. Bulk for 10-20 minutes at a controlled temperature of 25-28°C, covered with plastic.
4. Scale at 70g and mould into long shape (50cm), then form into a pretzel.
5. Prove: 10-20 minutes at a controlled temperature of 25-28°C, covered with plastic.
6. Place into the fridge for at least 30 minutes.
7. Dip in sodium hydroxide solution (4.9%) and add some salt or sesame seeds.
8. Bake: 220°C, falling to 210°C for 12-15 minutes.
9. Pull out damper after 10 minutes.

Yield

24 pretzels

Ingredients

Group 1
Ingredient
KG
Wheat flour
1.000
Butter
0.045
Fermdor Smoked
0.040
Lecitem 1000
0.020
Salt
0.020
Fresh yeast
0.018
Water
0.550
Total Weight: 1.693

Method

1. Mix for approximately 4-5 minutes slow and 5-6 minutes fast speed, until fully developed.
2. The finished dough temperature should be between 24-26°C.
3. Bulk for 10-20 minutes at a controlled temperature of 25-28°C, covered with plastic.
4. Scale at 70g and mould into long shape (50cm), then form into a pretzel.
5. Prove: 10-20 minutes at a controlled temperature of 25-28°C, covered with plastic.
6. Place into the fridge for at least 30 minutes.
7. Dip in sodium hydroxide solution (4.9%) and add some salt or sesame seeds.
8. Bake: 220°C, falling to 210°C for 12-15 minutes.
9. Pull out damper after 10 minutes.

Display Conditions

Display Conditions

Ambient

Category

Category

Bakery

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