Ingredients
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to Add/Remove item to your Shopping List- 10 kg 22 lbs 1 oz kg IREKS Singluplus Roll CCF (Gluten Free)
- 0.4 L 1.68 cups Olympic Vegetable Oil
- 0.18 kg 0 lbs 6 oz kg Salt
- 0.3 kg 0 lbs 11 oz kg AB Mauri Pinnacle Baker's Yeast
- 6.5 L 27.3 cups Water
Gluten Free Soft Pretzel Sticks Using IREKS Singluplus Roll CCF
Method
Mixing time: approx. 2 + 6 minutes
Dough temperature: 26° C
Bulk fermentation time: none
Scaling weight: 0.070 kg
Intermediate proof: none
Processing: soft pretzel sticks
Final proof: 45 – 50 minutes
Baking temperature: 230° C, dropping to 200° C
Baking time: approx. 18 minutes
Scale the dough, process as soft pretzel sticks and allow to prove. After the final proof, dip the dough pieces into lye, cut long, sprinkle with pretzel salt and bake immediately.
