Ingredients
Click 
to Add/Remove item to your Shopping List
to Add/Remove item to your Shopping List
-
10 kg 22 lbs 1 oz kg IREKS Singluplus Roll CCF (Gluten Free) - delisted
-
0.4 L 1.68 cups Olympic Vegetable Oil - delisted
-
0.18 kg 0 lbs 6 oz kg Salt
-
0.3 kg 0 lbs 11 oz kg AB Mauri Pinnacle Baker's Yeast
-
6.5 L 27.3 cups Water
Gluten Free Soft Pretzel Rolls Using IREKS Singluplus Roll CCF
Method
-
Mixing time: approx. 2 + 6 minutes
-
Dough temperature: 26° C
-
Bulk fermentation time: none
-
Scaling weight: 0.070 kg
-
Intermediate proof: none
-
Processing: soft pretzel rolls
-
Final proof: 45 – 50 minutes
-
Baking temperature: 230° C, dropping to 200° C
-
Baking time: approx. 18 minutes
-
Roll out the dough on the dough sheeter as desired, cut out using a biscuit cutter and allow to prove. After the final proof, dip the dough pieces into lye, cut crosswise, sprinkle with pretzel salt and bake immediately.
