Pretzels from Scratch

Baking Soda Bath

Containers

Quantity Container Fill Amount
1
One Original Recipe Batch
 68.03 oz

Ingredients

Weight Ingredient
tage 1
1.27 oz
Baking Powder Clabber Girl Supersized
66.76 oz
Water Tap
68.03 2 ingredients

Notes







Cinnamon Sugar (Mexican Style) Premade from India Tree


Containers






Quantity
Container
Fill Amount






1


Pretzel Topping (1 Student)


0.28 oz






Ingredients






Weight
Ingredient












tage 1










0.28 oz


Cinnamon Sugar (Mexican Style) Premade by India Tree






0.28
1 ingredients






Notes


Use as is and as needed ;)






Pretzels from Scratch


Containers






Quantity
Container
Fill Amount






8


Number of Pretzels


3.00 oz






Ingredients






Weight
Ingredient












tage 1










16.21 oz


Flour All Purpose Members






8.62 oz


Water Tap






0.13 oz


Saf-Instant Yeast






0.29 oz


Sugar Granulated






0.19 oz


Salt






25.44
5 ingredients






Notes


Preheat oven to 475 degrees 
Dissolve the yeast in warm water (100-110 Degrees F) and Sugar in the bowl of a stand mixer or a large bowl if mixing by hand
Wait 5-6 minutes until the yeast is activated and begins to foam and/or bubble
Add the salt
Gradually add the flour while mixing with the dough attachment until a stiff dough forms
Continue kneading on medium speed for roughly 8 minutes adding any remaining flour if needed 
** Knead for roughly 15 minutes if kneading by hand
Dough should be smooth and elastic
Place the dough in a well buttered or oiled bowl and cover and let rise/proof till lit about doubles in size
Punch down dough and divide into 3 oz pieces, roughly 8
Roll each piece out into a 12inch rope, tapering the ends 
Shape into pretzel shapes making sure to press the ends firmly into the dough
Boil pretzels in baking soda bath for roughly 1 minute.  (30 seconds on each side)
Transfer to lined baking sheet and bake for about 20 minutes or until dark brown