Bagel Soft – Item #40199 – Pack Size 50 lb. Bag
Toscalito – Item #30042 – Pack Size 25 lb. Bag
Bagel Soft & Toscalito – Sourdough Soft Pretzels
| Ingredients for Pretzel Dough | % |
|---|---|
| Bread Flour | 100% |
| Water | 50% |
| Oil (Optional) | 3% |
| Bagel Soft | 5% |
| Toscalito | 2% |
| Yeast | 2% |
| Total | 162%± |
| Ingredients for Lye Solution | % |
|---|---|
| Water | 100% |
| Lye | 4% |
| Total | 104% |
Procedure
Try this soft and chewy sourdough pretzel made with BreadPartners versatile Bagel Soft base and our Toscalito for an added Tuscan rye sourdough flavor.
- Incorporate all ingredients on 1st speed for 2 minutes
- Mix on 2nd speed for 7-8 minutes until developed. Desired dough temperature is 72 – 75°F
- Scale dough to 4 oz. dough balls, allow to rest for 1 hour
- Sheet dough into 18” strands and shape into a pretzel
- Retard pretzel for at least one hour at 38 – 42°F to allow for easier handling
- Submerge pretzels in 4% lye solution heated to 130°F for 20 – 30 seconds. Use caution and proper protective equipment when handling lye solution
- Top with pretzel salt and allow excess lye solution to dry
- Bake at 500°F for 10 minutes or until fully baked
