skip to main content
Gluten Free Soft Pretzel Rolls Using Ireks Singluplus Roll Ccf

Ingredients

Click Shopping List key to Add/Remove item to your Shopping List

Metric Converter

Use our quick and easy conversion converter to convert your recipes from metric to imperial, and vice versa!

=

Gluten Free Soft Pretzel Rolls Using IREKS Singluplus Roll CCF

Email Recipe         Download Recipe         Print Recipe

Method

  • Mixing time: approx. 2 + 6 minutes

  • Dough temperature: 26° C

  • Bulk fermentation time: none

  • Scaling weight: 0.070 kg

  • Intermediate proof: none

  • Processing: soft pretzel rolls

  • Final proof: 45 – 50 minutes

  • Baking temperature: 230° C, dropping to 200° C

  • Baking time: approx. 18 minutes

  • Roll out the dough on the dough sheeter as desired, cut out using a biscuit cutter and allow to prove. After the final proof, dip the dough pieces into lye, cut crosswise, sprinkle with pretzel salt and bake immediately.

Delivery across
Ireland & Scotland