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Pretzel Recipe and Baking Guide

This document provides a recipe for soft pretzels including the ingredients and instructions. It lists the ingredients and percentages needed for the prefermented dough, final dough, lye solution, and total formula. It details the mixing, fermentation, shaping, baking, and safety processes. The prefermented dough is made from flour, salt, yeast, and water and ferments for 1 hour before refrigerating. The final dough incorporates the prefermented dough along with additional flour, malt, fat, salt, yeast and water. It is mixed, fermented, divided, shaped into pretzels, dipped in lye solution and baked at 450°F for 16 minutes.

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Sergio Veloso
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865 views2 pages

Pretzel Recipe and Baking Guide

This document provides a recipe for soft pretzels including the ingredients and instructions. It lists the ingredients and percentages needed for the prefermented dough, final dough, lye solution, and total formula. It details the mixing, fermentation, shaping, baking, and safety processes. The prefermented dough is made from flour, salt, yeast, and water and ferments for 1 hour before refrigerating. The final dough incorporates the prefermented dough along with additional flour, malt, fat, salt, yeast and water. It is mixed, fermented, divided, shaped into pretzels, dipped in lye solution and baked at 450°F for 16 minutes.

Uploaded by

Sergio Veloso
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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Pretzels

Calculation
Dough Weight

*Volume column makes about 12 pretzels

Prefermented Dough
Bakers %

Ingredients

Kilogram U.S. Decimal

Poumds & Ounces

100.00

Flour

0.508

1.120

1.88

Salt

0.010

0.021

1/4

1/2 tsp

1.31

Yeast (dry instant)

0.007

0.015

1/4

1/4 tsp

60.00

Water

0.305

0.672

10 3/4

1/4 cup

0.829

1.828

13 1/4

5 1/4 oz

163.19
Total
Process,
dough:
Process, prefermented
levain:

Volume
1/2 cup 1 TBSP

Mix
Mix all
all ingredients
ingredients until
until well
well incorporated
incorporated with
with D.D.T.
D.D.T. of
of 70F.
70F.
Allow
(65 - 70F)
for- 170F)
hour, then refrigerate for at least 3 hours, up to 12 14
Allow to
to ferment
ferment at
12room
hourstemperature
at room temperature
(65
hours.

Final Dough
Bakers %

Ingredients

Kilogram U.S. Decimal

Poumds & Ounces

Volume

83.30

Flour

2.181

4.807

13

2 1/2 cups

16.7

High gluten flour

0.436

0.962

15 2/4

1/2 cup

31.7

Prefermented dough

0.829

1.828

13 1/4

5 1/4 oz

3.0

Malt

0.078

0.172

2 3/4

1 TBSP 2 tsp

2.4

Lard

0.062

0.137

2 1/4

2 tsp

2.4

Butter

0.062

0.137

2 1/4

2 tsp

2.0

Salt

0.053

0.117

1 3/4

2 1/2 tsp

1.6

Yeast (dry instant)

0.042

0.093

1 2/4

2 tsp

48.0

Water

1.256

2.770

12 1/4

1/2 cup

191.0

Total

5.000

11.023

11

1/4

1 lb 15 3/4 oz

Process, final dough:


Mixing
D.D.T.
First fermentation
Divide
Resting time
Final shape
Final proof

Steam
Bake

Intensive mix (stiff consistency)


73 76 F
5 minutes
70g cylinder
5 10 minutes
Roll out into a tapered strand, then form into a pretzel shape.
30 minutes at 90 F to proof halfway, then refrigerate to form a skin.
Before baking, dip in the lye solution and sprinkle with coarse salt. Cut slits into the
belly of the pretzel.
No
16 minutes at 450F with vent open in deck oven

San Francisco Baking Institute 2014

Lye Solution
Baker's %
100.00
3.00

Ingredients

Kilogram U.S. Decimal

Poumds & Ounces

Volume

Water

2.000

4.409

6 2/4

1 quart

Caustic soda

0.060

0.132

2 TBSP

2.060

4.541

8 3/4

1 quart

103.00
Total
Process, lye solution:

Dissolve the caustic soda in the cold water (~3hrs in advance).


Make sure to wear gloves, goggles, and plastic apron when working with the lye.

Total Formula
Baker's %

Ingredients

Kilogram U.S. Decimal

Poumds & Ounces

Volume

86.04

Flour

2.689

5.927

14 3/4

3 cups 3 TBSP

13.96

High gluten flour

0.436

0.962

15 2/4

1/2 cup

2.49

Malt

0.078

0.172

2 3/4

1 TBSP 2 tsp

1.99

Lard

0.062

0.137

2 1/4

2 tsp

1.99

Butter

0.062

0.137

2 1/4

2 tsp

2.00

Salt

0.062

0.138

2 1/4

3 tsp

1.56

Yeast (dry instant)

0.049

0.108

1 3/4

2 1/4 tsp

47.04

Water

1.561

3.442

157.07

Total

5.000

11.023

11

1 1/4 cups
1/4

1 lb 15 3/4 oz

Notes
Hydration may vary with the quality and moisture content of the flour.
Time and temperature will vary from oven to oven and with the weight of the loaves.

San Francisco Baking Institute 2014

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