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Author Topic: Homemade Pretzels  (Read 1044 times)

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Offline Monkeyboy

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  • Location: ATL
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Homemade Pretzels
« on: April 12, 2021, 10:09:06 AM »
These come out very good.
Usually use Bread flour, this time used All Trumps Hi-Gluten flour.  Came out a hair better, A bit better structure.

Process summary = make dough (roughly 65% hydration - may go less hydration in future), let rise for about 3 hours.  Cut into 8 equal pieces.  Roll out into a rope on a oiled surface, shape, freeze.  Boil in water with baked baking soda for about 30 seconds, salt.  Bake in 430 oven for about 12 minutes or until brown.

624 grams flour
10 grams Diastatic Malt powder (about 1.5-2%)
1 T Sugar
7 grams instant dry yeast
56g melted butter
360 grams water


Offline Jackie Tran

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  • Location: Albuquerque NM
Re: Homemade Pretzels
« Reply #1 on: September 11, 2022, 04:45:30 PM »
It's been a few years since I've made pretzels.   I feel like I have a better understanding of dough now so I wanted to revisit these.   Came out pretty good.   Need to make a few more adjustments for next time. 

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