Pretzel Zones and Braids

Pretzel Zones and Braids

Stretch sheeted pizza dough to increase diameter 1"
Fill dough with filling
Fold over and crimp edges
Blanch in baking soda solution for 30 seconds
Transfer to sheet pan and let excess water to drain off
Transfer to oiled and lightly cornmeal dusted sheet pan
Sprinkle w/sea salt and bake
Bake at 400°F for 5 min., rotate and 5 more min.

Pizza 2 oz. sausage, 2 oz. ham, 2 oz. mozz. (dried)
Ham 4 oz. ham, 2 oz. cheese swiss
Turkey 4 oz. turkey, 2 oz. prov.
Mush. 6 oz. mush., 2 oz. swiss

Baking soda solution
8 qt. H20
6 oz. baking soda (12 T.)
4 T. salt

Pretzel Braids

- Proof dough → cut into 5 cuts, 6 pieces
- Connect 2 end pieces – 5 pieces
- Roll and braid
- Proof again- 20 mins. or until doubled in size (proof in boiler room w/heater, covered)
- Full hotel 4 with H20
- Full hotel 4 perf. for braids
- Salt & soda solution
· 8 qt.
· 6 oz. soda
· 4 T. salt
- Place braids in perf. pan and drop into H20 solution and blanch 30 seconds
- Drain onto sheet pan
- Place on greased, corn dusted baking sheet
- Salt margarita salt
- Bake 5 min., rotate 5 min.