Pretzel TimeOur twist on this iconic classic!
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!
High Gluten Flour
High Gluten Flour
11 lb. 3 oz.
5 lb. 14.5 oz.
Lye Bath Ingredients
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.
After mixing, immediately scale and divide your dough according to the desired weight of your pretzel.
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.
Refrigerate shaped pretzels overnight on parchment paper.
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.
Sprinkle pretzel with salt immediately after lye bath (optional).
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: erikadev.mystagingwebsite.com.
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.
Tagliavini Termovent Electric Convection Oven
The Tagliavini Termovent Electric Convection Oven is a high-quality oven designed to provide consistent and even baking. This includes programmable steam injection. This oven also has a variety of available tray capacities and can be purchased with an available proofing cabinet. Click here to learn more.