|
FRESH YEAST |
2 ounce |
|
WATER - cool |
24 ounces |
|
SALT |
1 ounce |
|
BREAD FLOUR |
3# |
|
DOUGH CONDITIONER |
1 ounce |
|
SHORTENING |
1.5 ounces |
METHOD:
1) In a mixer, dissolve the fresh yeast and cold water.
2) Top with salt, bread flour, dough conditioner and shortening.
3) Mix with a dough hook on medium speed for 7 minutes.
4) Allow to rest for 15 minutes,
covered.
5) Scale dough into 3 ounces pieces. Round into balls.
6) Flatten and roll each piece into a 20" rope. You will
need to let the dough relax several times during this procedure
to achieve the 20 inch length. Move on to the next strand and
then come back to it! Make the strand thicker in the center,
and thinner at the tails. Twist into a pretzel shape. Press the
tails firmly into the dough.
7) Place on a cloth-lined sheetpan which has been dusted lightly with flour,
or allow them to rest on a floured work bench - covered with plastic wrap.
8) Proof for 15 minutes.
9) Pretzels are then dipped into a "sodium hydroxide"
solution.
Be careful this mixture is caustic - Use gloves!
To make this solution, mix 1 ounce sodium hydroxide
with 32 ounces of warm water. Place this solution in a shallow
stainless-steel pan. Dip the
pretzels into this solution.
**Baking Soda can be used as a substitute for the Sodium Hydroxide.
10) Place the pretzels on a parchment-lined sheetpan and make
sure you grease or oil the parchment.
11) Sprinkle each pretzel with coarse pretzel salt.
12) Bake at 450F for 15 minutes, until crusty brown. |
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