Formulas
Soft Sweet Pretzels
Top egg-washed pretzels with coarse sanding sugar before baking, or ice cooled pretzels with fondant icing.
Dissolve yeast in water, add to remaining ingredients in mixing bowl. Mix to elastic, fully developed dough of medium-firm consistency. (Desired dough temperature: 79° to 81°F.) Ferment to full rise. Punch. Ferment for 1/3 the time of first rise. Scale units 3 to 3-1/2 ozs. Round, cover, rest 10 to 20 minutes. Form into 22- to 26-inch strings tapering from center. Form into pretzel shapes. Pan; proof fully. Brush with egg wash. Bake at 375° to 390°F until done until golden brown.
For Savory Pretzels, use 1 lb. sugar; 1 lb., 4 ozs. shortening; 8 ozs. dry milk; 13 lbs., 8 ozs. Cargill Gibralter strong spring wheat flour; omit eggs, flavoring. Mix, ferment, shape. Proof half-way. Drop into 190° to 200°F lye bath (5 ozs. food grade lye, 8 lbs. water), complete proof. Drain, dip tops in coarse salt. Pan. Bake at 400° to 425°F until nicely brown.
First fermentation: 45 minutes to 1 hour.
Resting time: 20 to 30 minutes.
Final proof: 1 hour to 1 hour 15 minutes.
Baking: 20 to 22 minutes at 470°F.
Total Formula
| Ingredients | Weights |
True % |
Baker's % |
|---|---|---|---|
| Water (variable) | 8 lbs. |
24.00 |
49.5 |
| Compressed yeast | 8 ozs. |
1.50 |
3.00 |
| Sugar | 2 lbs., 8 ozs. |
7.50 |
15.00 |
| Shortening | 2 lbs., 8 ozs. |
7.50 |
15.00 |
| Progressive Baker® Premium Baker's Salt | 4 ozs. |
.75 |
1.50 |
| Nonfat dry milk | 12 ozs. |
2.25 |
4.50 |
| Whole eggs | 2 lbs. |
6.00 |
12.00 |
| Flavoring as desired | |||
| Progressive BakerŪ Qualitate Patent Flour | 16 lbs., 2 ozs. |
50.50 |
100.00 |
| Total | 17.02 kg |
17.02 kg |
170.2 % |