Pretzel Buns

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.

About this recipe:

Complexity level: