Pretzels
Ingredients
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- 1
Mix flour, water, softened butter, sugar, salt, yeast on speed 1 for 4 min, speed 2 for 6 min.
- 2
Bulk ferment 1h under film.
- 3
Divide into 80 g doughs. Roll into 50 cm ropes.
- 4
Shape into a pretzel form (cross over, fold down).
- 5
Firm up for 30 min in the cold.
- 6
Prepare the poaching bath: 1 liter of simmering water and the baking soda (60 g per liter).
- 7
Poach each pretzel for 30 seconds. Drain.
- 8
Sprinkle with coarse salt. Score. Bake 12-15 min at 220°C.
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Per 100g
Allergens
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