Bavarian Pretzels
| METRIC | BAKER'S % | |
|---|---|---|
| King Arthur Sir Galahad Flour | 10kg | 100% |
| Water | 5.6kg | 56% |
| Salt | 0.18kg | 1.8% |
| Yeast | 0.125kg | 1.25% |
| Diastatic Malt | 0.2kg | 2% |
| Butter | 0.5kg | 5% |
| TOTAL YIELD | 16.605kg | 166.05% |
POOLISH Mix ingredients until incorporated. Cover and let rest 12-15 hours at room temperature.
DESIRED DOUGH TEMPERATURE 75°F
FINAL DOUGH Mix 3-4 minutes in first speed. Mix 4 minutes at second speed.
BULK FERMENTATION 20 minutes.
Divide 100g and pre-shape cylinders. Rest 20 minutes. Shape as pretzels and place on pans with silpats or heavy duty parchment.
Leave at room temperature for 30 minutes, cover and refrigerate for 2 hours; OR cover and refrigerate 12-18 hours with no room temperature. Dip in 4% sodium hydroxide solution. Salt and score.
Bake at 450°F with no steam, about 15 minutes.
| METRIC | BAKER'S % | |
|---|---|---|
| King Arthur Sir Galahad Flour | 2.5kg | 100% |
| Water, 65°F | 2.5kg | 100% |
| Yeast | 0.003kg | .10% |
| TOTAL YIELD | 5.003kg | 200.1% |
| METRIC | |
|---|---|
| King Arthur Sir Galahad Flour | 7.5kg |
| Water | 3.1kg |
| Salt | 0.18kg |
| Yeast | 0.122kg |
| Diastatic Malt | 0.2kg |
| Butter | 0.5kg |
| Poolish | 5.003kg |
| TOTAL YIELD | 16.605kg |
