Combine all ingredients in a spiral mixer and blend for 4 minutes on your mixer’s first speed and then for 6 minutes on your mixer’s second speed, or until the dough is fully developed. Maintain the dough temperature at 78°F (25.5°C) and let the dough rise for 10 minutes.
Next, divide dough and shape as desired. For traditional pretzel twists or buns, divide into 3.8 oz (110 g) portions and shape into round or twists. For pretzel bites, divide into 1 oz (28.4 g) portions and shape into small, bite-sized rounds.
Next, in a proofer set to 90°F (32°C) with 85 percent humidity and proof the pretzel dough, 20 minutes for twists and bites and 30 minutes for buns. Once proofed, place into a cooler for at least 1 hour.
Before baking, prepare a 4 percent lye solution and dip each pretzel into the solution. Remove from solution and top with sliced jalapeños, parmesan cheese, and rock salt. Please note: Proper hand and face protection is required when using food grade sodium hydroxide.
Next, bake pretzels in a rack, deck, or revolving oven at 428°F (220°C) for 18 to 20 minutes depending on weight. Remove from oven, and let cool.
The above is a suggestion only.
Please note that other Saf-Instant, Red Star or Saf-Pro Ingredients products may be substituted in this formula. Additionally, this formula may also be modified for par-baked or frozen dough solutions. For assistance, please contact our world-class technical team at the Baking Center by calling (414) 615-4094 or sending an email to firstname.lastname@example.org.