Fretzel Recipe
| Product | % | Weight |
| Bread Flour | 100 | 1000g |
| Addigerm Croissant Long Shelf Life 4% | 4 | 40g |
| Salt | 1.5 | 15g |
| Fresh Yeast | 5 | 50g |
| Sugar | 3 | 30g |
| Water | 40 | 400g |
| Milk Powder | 5 | 50g |
| Whole Eggs | 10 | 100g |
| Total | 1685g |
| Product | % | Weight |
| Bread Flour | 100 | 1000g |
| Addigerm Croissant Long Shelf Life 4% | 4 | 40g |
| Salt | 1.5 | 15g |
| Fresh Yeast | 5 | 50g |
| Sugar | 3 | 30g |
| Water | 40 | 400g |
| Milk Powder | 5 | 50g |
| Whole Eggs | 10 | 100g |
| Total | 1685g |
| Mix in a Planetary Mixer | 3 min low speed + 9 min medium speed |
| 1st Fermentation | None |
| Dividing | 2000g |
| Resting | 10 min in blast freezer |
| Folding | Incorporate 500g of butter. Give the appropriate foldings. |
| Shaping | Divide in the shape desired at desired weight |
| Proofing | 90 minutes at 25°C. Place inside Lye Solution. |
| Baking | Rack oven at 165°C with steam for 20 minutes |