Ingredients
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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.
