World breads

Pretzel

Name: Pretzel
Prep time: 30 min
Yield: 2693 g
Ingredients: 1000 g All-purpose flour T55; 550 g Water; 40 g Unsalted butter 82%; 20 g Caster sugar; 18 g Fine salt; 20 g Fresh yeast; 30 g Baking soda; 1000 g Water; 15 g Coarse salt

Ingredients

Target weight (g)

Edit the total weight or any ingredient weight to recalculate the whole recipe

All-purpose flour T55g

Waterg

Unsalted butter 82%g

Caster sugarg

Fine saltg

Fresh yeastg

Baking sodag

Waterg

Coarse saltg

Total2693 g

Preparation steps

1
Mix flour, water, yeast, salt, butter and malt: speed 1 for 4 min, speed 2 for 6 min.
2
Dough temperature 24°C.
3
Bulk ferment 30 min under film.
4
Divide into 80 g pieces.
5
Roll each piece into a 50-60 cm rope, thinner at the ends.
6
Shape into pretzel form: cross ends, twist, fold down.
7
Retard at 4°C for 1h (or overnight).
8
Dip 30 seconds in lye bath (30 g NaOH/L water) or baking soda bath.
9
Drain, place on tray, slash the thickest part. Sprinkle coarse salt.
10
Bake 14-16 min at 230°C without steam.

Nutritional values

Per 100g

Calories

144.8 kcal

Protein

3.8 g

Carbs

28.4 g

Sugars

1.4 g

Fat

1.6 g

Saturated fat

0.9 g

Fibre

1.1 g

Salt

1.5 g

Allergens

GlutenMilk

Other recipes in the same category

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