Rolls dough balls and rest for 2min. Avoid any fermentation.
Roll into lengths of 45cm lengths thicker in the middle (conical shape) and shape bretzels.
10 bretzels per tray.
Proof/Retard/or Freeze:
30 min @ 32 Degrees & 78% Humidity
Place into fridge for 20 min to firm slightly and create a thin skin.
Decoration before baking
After dipping in solution (using gloves) Score Bretzels with one straight cut and sprinkle bretzel salt over the top.
Baking
Bake in oven 215 deg C top and 200 deg C bottom. One second steam and bake for 14min.
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