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Soft Pretzels
Preparation info
- Makes
8 lb
dough. DDT: 75°F/24°C - Difficulty
Easy
Appears in
By Culinary Institute of America
Published 2015
Ingredients
| Ingredient | Baker’s % | U.S. | Metric |
| Bread flour | 100% |
Method
- Combine the flour and yeast. Add the water, butter, malt syrup, and salt to the mixer, then add the flour and yeast. Mix with the dough hook attachment on low speed for 2 minutes and on medium speed for 6 minutes. The dough should be stiff, with strong gluten development.
- Bulk ferment the dough until nearly doubled, about 15 minutes.
- Divide the dough
Part of
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