Ingredients
Click 
to Add/Remove item to your Shopping List
to Add/Remove item to your Shopping List
-
10 kg 22 lbs 1 oz kg Carr's Strong Flour 16kg
-
0.2 kg 0 lbs 7 oz kg IREKS Voltex
-
0.2 kg 0 lbs 7 oz kg IREKS Dried Wheat Sour
-
0.6 kg 1 lbs 5 oz kg Ballyrashane Unsalted Butter 20x500g
-
0.2 kg 0 lbs 7 oz kg Salt
-
0.4 kg 0 lbs 14 oz kg AB Mauri Pinnacle Baker's Yeast
-
5.1 L 21.42 cups Water
Lye Pretzels using Voltex and IREKS Dried Wheat Sour
Method
-
Mixing time: 5 + 4 minutes
-
Dough temperature: 22° C – 24° C
-
Bulk fermentation time: none
-
Scaling weight: 2.100 kg – 2.400 kg for 30 pieces
-
Intermediate proof: 10 minutes
-
Processing: pretzels
-
Final proof: approx. 50 minutes
-
Baking temperature: approx. 240° C, with opened damper
-
Baking time: 16 – 20 minutes
-
After the intermediate proof, divide the dough pieces and mould long into sticks. Process the sticks into pretzels and allow final proof. After the subsequent stiffening time, dip the dough pieces briefly into pretzel lye, place on trays with paper, sprinkle with salt, cut and bake immediately without steam with open damper.
