This document provides a recipe and instructions for making traditional Bavarian soft pretzels. The recipe calls for bread flour, dough conditioners, salt, yeast, and water or margarine. The instructions describe how to mix the ingredients, let the dough rest and proof, shape it into pretzels, dip in lye solution, bake, and optionally top with salt or seeds. Making different shapes like rolls or subs is also suggested.
This document provides a recipe and instructions for making traditional Bavarian soft pretzels. The recipe calls for bread flour, dough conditioners, salt, yeast, and water or margarine. The instructions describe how to mix the ingredients, let the dough rest and proof, shape it into pretzels, dip in lye solution, bake, and optionally top with salt or seeds. Making different shapes like rolls or subs is also suggested.
This document provides a recipe and instructions for making traditional Bavarian soft pretzels. The recipe calls for bread flour, dough conditioners, salt, yeast, and water or margarine. The instructions describe how to mix the ingredients, let the dough rest and proof, shape it into pretzels, dip in lye solution, bake, and optionally top with salt or seeds. Making different shapes like rolls or subs is also suggested.
This document provides a recipe and instructions for making traditional Bavarian soft pretzels. The recipe calls for bread flour, dough conditioners, salt, yeast, and water or margarine. The instructions describe how to mix the ingredients, let the dough rest and proof, shape it into pretzels, dip in lye solution, bake, and optionally top with salt or seeds. Making different shapes like rolls or subs is also suggested.
Recommended Recipe Bread Flour (Patent) 1000g 61072.01 Doughmaster 15g Salt 20g Yeast, compressed 20g Water +/- 550g Margarine or Butter 70g Total 1675g
Handling
Mix all ingredients 2-3 minutes on slow
speed, 6-8 minutes in high speed or until fully developed. Dough Temperature: 22-24°C. ( it is im- portant to keep dough “cool”) Move to cooler for a minimum of 60 minutes up to 6 Rest dough 5-10 minutes to relax. –8 hours to dry dough surface and to stiffen for Scale as desired. (115g for 100g baked easier handling. weight) Dip in a lye solution. (Follow manufacturer’s instruc- Shape tightly round and into ropes. tions) Bench rest covered for 5-10 minutes. Place on greased screened sheet pans. Shape into Pretzels. Score as desired. Place on lightly greased parchment paper Sprinkle with coarse pretzel salt . lined sheet pans to prevent from sticking Bake at 220-240°C with open vent for 12-15 minutes or use proofing boards. depending on size. Proof at 30-35-°C with r/h 85% for about 45 min. or until 1/2 proofed. For more varieties, make different shapes such as rolls and subs, and sprinkle with sesame or poppy seeds.