Instructions for use: After the intermediate proof, divide the dough balls and allow the dough pieces to relax for approx. 10 minutes. Subsequently, shape these into strands using the winding machine, stretch the strands out further lengthwise, loop into pretzels and allow to prove. After the final proof, allow the dough pieces to stiffen at approx. -5° C. Immediately before baking, dip the pretzels briefly into pretzel lye, cut, sprinkle with pretzel salt and bake immediately, without steam with opened damper.
Final proof: approx. 10 minutes
Baking temperature: 230° C, dropping, without steam
Baking time: 16 – 18 minutes
General hint: For the pretzel lye used, please note the safety instructions on the label or on the safety data sheet of the manufacturer respectively.
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