Name: Soft Pretzels
Yield: Makes 8 lb 13¾ oz/4.02 kg dough. DDT: 75°F/24°C
Ingredients: water; salt; instant dry yeast; malt syrup; coarse salt; sodium hydroxide pellets; butter; water

Preparation info

Makes
8 lb
dough. DDT: 75°F/24°C

Difficulty
Easy

Appears in

Baking & Pastry

By Culinary Institute of America

Published 2015

About

Ingredients

Ingredient	Baker’s %	U.S.	Metric
Bread flour	100%

Bread
Vegetarian

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