Pretzel
Ingredients
Part Preparo
Part Cobertura
Process
01. Place the Zeelandia Versamix in the mixer.
02. Gradually add the water and mix on low speed (speed 1) for approximately 3 minutes. Use a hook type whisk.
03. Add the fresh yeast and beat on high speed (speed 2) for approximately 6 minutes or until reaching the windowpane stage.
04. Round up the dough.
05. Cover with plastic wrap. Let rest for 10 minutes.
06. Divide into 50 g portions.
07. Shape into strips 60 cm long (Figure 1).
08. Shape into a pretzel (Figures 2, 3, and 4).
09. Moisten with water and place on pre-greased baking trays (Figures 5 and 6).
10. Ferment in a fermentation chamber (32°C) for approximately 15 minutes.
11. Bake at 240°C for approximately 6 minutes in a deck oven (Figure 7).
COVERING
01. Mix the refined sugar and cinnamon. Set aside.
02. Melt the butter in a saucepan.
03. Dip the pretzels in the melted butter and coat them in the reserved sugar and cinnamon mixture (Figures 8, 9, and 10).
How to make it
Part 1
01. 01 02. 02 03. 03 04. 09 05. 10 06. 07 07. 06 08. 05 09. 04 10. 08
Tips
* Turbo Oven: 220°C for approximately 5 minutes.
- The baked dough should come out almost white, or just starting to brown; otherwise, the Pretzel will be dry and hard, which may interfere with the final product's flavor.
- To keep the Pretzel fresh for longer, after cooling, the dough can be stored at room temperature in a plastic bag. When ready for sale, apply hot butter and coat them in the sugar and cinnamon topping.
Yield
30 Units of 50 g
Equipment
Mixer , Oven , Stove , Pan , Hook Type Whisk , Scale , Container , Baking Trays , Fermentation Chamber
Suggested shelf life
24
Nutritional table
| A serving of Porção de 40g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 141 | % VD (*) |
| Carboidratos (g) | 24 | % VD (*) |
| Açúcares totais (g) | 7.3 | % VD (*) |
| Aç adicionados (g) | 6.7 | % VD (*) |
| Proteínas (g) | 2.4 | % VD (*) |
| Gorduras totais (g) | 4.1 | % VD (*) |
| Gorduras saturadas (g) | 2.1 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.8 | % VD (*) |
| Sódio (mg) | 174 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.
Pretzel
Ingredients
Part Cobertura
How to make it
PREPARATION
01. Place the Zeelandia Versamix in the mixer.
02. Gradually add the water and mix on low speed (speed 1) for approximately 3 minutes. Use a hook type whisk.
03. Add the fresh yeast and beat on high speed (speed 2) for approximately 6 minutes or until reaching the windowpane stage.
04. Round up the dough.
05. Cover with plastic wrap. Let rest for 10 minutes.
06. Divide into 50 g portions.
07. Shape into strips 60 cm long (Figure 1).
08. Shape into a pretzel (Figures 2, 3, and 4).
09. Moisten with water and place on pre-greased baking trays (Figures 5 and 6).
10. Ferment in a fermentation chamber (32°C) for approximately 15 minutes.
11. Bake at 240°C for approximately 6 minutes in a deck oven (Figure 7).
COVERING
01. Mix the refined sugar and cinnamon. Set aside.
02. Melt the butter in a saucepan.
03. Dip the pretzels in the melted butter and coat them in the reserved sugar and cinnamon mixture (Figures 8, 9, and 10).
How to make it
Part 1
01. 01 02. 02 03. 03 04. 09 05. 10 06. 07 07. 06 08. 05 09. 04 10. 08
Tips
* Turbo Oven: 220°C for approximately 5 minutes.
- The baked dough should come out almost white, or just starting to brown; otherwise, the Pretzel will be dry and hard, which may interfere with the final product's flavor.
- To keep the Pretzel fresh for longer, after cooling, the dough can be stored at room temperature in a plastic bag. When ready for sale, apply hot butter and coat them in the sugar and cinnamon topping.
Yield
30 Units of 50 g
Equipment
Mixer , Oven , Stove , Pan , Hook Type Whisk , Scale , Container , Baking Trays , Fermentation Chamber
Suggested shelf life
24 hours
Nutritional table
| Porção de 40g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 141 | % VD (*) |
| Carboidratos (g) | 24 | % VD (*) |
| Açúcares totais (g) | 7.3 | % VD (*) |
| Aç adicionados (g) | 6.7 | % VD (*) |
| Proteínas (g) | 2.4 | % VD (*) |
| Gorduras totais (g) | 4.1 | % VD (*) |
| Gorduras saturadas (g) | 2.1 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.8 | % VD (*) |
| Sódio (mg) | 174 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.