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  • Bavarian Pretzel With 61072.01

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    magun
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    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.

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    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.

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    © All Rights Reserved
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    4 views1 page

    Bavarian Pretzel With 61072.01

    Uploaded by

    magun
    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.

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    © All Rights Reserved
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    of 1

    Bavarian Soft Pretzels

    Traditional German Pretzel Specialties

    Bake the Best with something Good!


    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.

    Abel and Schafer Inc. www.kompletusa.com


    20 Alexander Court info@komplet.com
    Ronkonkoma, NY 11779
    Tel.: +1 6 31 / 737 - 2220
    Fax : +1 6 31 / 737 - 2335

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