Ingredients
| Dough | |
|---|---|
| Artisan Full Mix | 200 g |
| Bread flour | 800 g |
| Dried yeast | 12 g |
| Water | 540 g |
| Salt | 22 g |
| Honey | 15 g |
| Butteroil substitute (BOS) | 40 g |
| Total | 1629 g |
Method
- 1
Step 1: Mix to a firm, smooth dough (dough temperature 26 °C).
- 2
Step 2: Rest 15 minutes, scale at 100 g and roll into pretzel shapes.
- 3
Step 3: Chill or freeze for 30 minutes to firm the skin.
- 4
Step 4: Dip in laugen solution (1 L water + 40 g food-grade sodium hydroxide), top with coarse salt.
- 5
Step 5: Bake at 200 °C for about 20 minutes.
