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Lye Pretzels Using Voltex And Ireks Dried Wheat Sour

Ingredients

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Lye Pretzels using Voltex and IREKS Dried Wheat Sour

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Method

  • Mixing time: 5 + 4 minutes

  • Dough temperature: 22° C – 24° C

  • Bulk fermentation time: none

  • Scaling weight: 2.100 kg – 2.400 kg for 30 pieces

  • Intermediate proof: 10 minutes

  • Processing: pretzels

  • Final proof: approx. 50 minutes

  • Baking temperature: approx. 240° C, with opened damper

  • Baking time: 16 – 20 minutes

  • After the intermediate proof, divide the dough pieces and mould long into sticks. Process the sticks into pretzels and allow final proof. After the subsequent stiffening time, dip the dough pieces briefly into pretzel lye, place on trays with paper, sprinkle with salt, cut and bake immediately without steam with open damper.

Delivery across
UK & Ireland