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Pretzel Time

Our twist on this iconic classic!

Episode Description

Join us as our host Dan DaRocha and Chris Houle, an experienced baker and sales consultant at Erika Record Baking Equipment tackle the iconic pretzel! Watch the process from start to finish and be sure to get our bonus recipe!

Dough Ingredients

Metric Recipe

R

High Gluten Flour

5,080g

R

Water

2,680g

R

Yeast (Fresh)

186g

R

Salt

100g

R

Butter

227g

R

Molasses

100g

Standard Recipe

R

High Gluten Flour

11 lb. 3 oz.

R

Water

5 lb. 14.5 oz.

R

Yeast (Fresh)

6.5 oz.

R

Salt

3.5 oz.

R

Butter

8 oz.

R

Molasses

3.5 oz.

Lye Bath Ingredients

Metric Recipe

s

Lye Pellets

127.5g

R

Water

4 liters

Standard Recipe

s

Lye Pellets

4.5 oz

R

Water

1 gallon

Methodology

Mixing

This is a straight mix, add all your ingredients into a Spiral Mixer and mix for 3 minutes on low and 5 minutes on high.

Dividing

After mixing, immediately scale and divide your dough according to the desired weight of your pretzel.

Preshaping

Preshape each divided peice of dough into a 4 in. (10 cm) oblong piece of dough.

Forming & Shaping

Roll each strand of dough into a 36 in. (91 cm) strand and twist into a pretzel shape.

Retarding

Refrigerate shaped pretzels overnight on parchment paper.

s

Protective Gear

Prior to preparing the lye bath solution you must wear protective eyewear and gloves to avoid serious injury.

Lye Bath Preparation

With protective gear on, place lye pellets into a bowl. Next, bring water to a boil and carefully pour over lye pellets. Finally let the solution cool until only warm.

Lye Bath Process

With protective gear still on, submerge each pretzel in lye solution for 20 seconds. Drain excess solution from pretzel and place onto baking sheets with silicon baking mats or parchment paper sprayed with pan release.

Salting

Sprinkle pretzel with salt immediately after lye bath (optional).

Baking

Bake in a preheated convection oven at 350°F for 15 – 20 minutes. Total baking times and temperatures may vary according to your oven, altitude and baking environment.

Cool & Serve

Enjoy your freshly baked croissants. Yields approximately 54, 5.3 oz. pretzels.

About Erika Record Baking Equipment

Erika Record Baking Equipment is the leading manufacturer and distributor of retail/commercial bakery equipment. For over 20 years, we have provided our customers with both excellent equipment and outstanding customer service. Our products include: bagel/bread/roll slicers, bread and roll systems, cake slicers, cookie presses, depositors, divider/rounders, mixers, sheeters/makeup tables, ovens, and more! For more information please visit: www.erikarecord.com.

Business Hours

We're here to serve you. Our business hours are Monday - Friday: 8:00AM - 5:00PM EST.

Featured Equipment

If you are interested in any of the equipment depicted in today’s episode of Baker’s Insight, please click below to learn more, or call our sales office at: 800.682.8203.

VIS-R Spiral Mixer

The VIS-R Spiral Mixer is a high quality, reinforced powerhouse perfect for doughs with lower hydration levels. Click here to learn more.

 

Erika Record Hand Divider

The Hand Divider quickly and easily divides dough into 36 or 15 equally sized portions. Click here to learn more.

MONO Electric Convection Oven


These MONO BX Electric Convection Oven is designed by bakers for bakers and ensures even baking throughout the entire oven. This oven also has a variety of available tray capacities. Click here to learn more.