Pretzel Buns

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Dough
Flour	5000g
Water	2500g
Salt	90g
Brown or Granulated Sugar	40g
Oil or Fat (Butter)	20g
Fresh Yeast	15g
Malt Flour (optional)	10g
Intens Fresh 2-30	12.5g
Intens Exensibility	2.5g
S500 Green A+	50g
Sapore Rigoletto	100g
Intens Short	100g

Working Method:

Mixing Spiral - 5' 1st speed - 5-6' 2nd speed
Dough Temperature - 75-80°F
Bulk fermentation - 10 minutes ambient temperature
Scale - 80-85g
Intermediate proof - 10-15 ambient temperature
Make Up - Bun Roll
Final Fermentation - 75%/45-60 minutes 100°F, 80% humidity. If possible retard in cooler for 2-3 hours then dip in solution (see below) put in greased pan or greased paper
Decoration before baking - pretzel salt or nothing score as desired
Oven temperature °F - 425°F reduce to 375°
Baking Time - 18-22 minutes little steam

Tips & Tricks:

Bath Solution is 16% Baking Soda to "very hot" water.

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Pretzel Buns

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