Brod & Taylor FP-101 Manual De Instrucciones página 81

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Dip and finish the pretzels. When the pretzels are finished proofing,
gently remove the first batch from their sheet pan and float them top
side down in the washing soda solution. Allow them to float for 3-4
minutes, occasionally spooning dipping solution over the part that is
not submerged. While the pretzels are floating, tap the flour out of the
now-empty sheet pan and line it with the parchment. One by one, gently
remove the pretzels from the dipping solution and turn them briefly in the
rinse bowl. Drain and place on the parchment-lined pan. Rinsing keeps
the crust from being bitter.
Float the second batch of pretzels in the dipping solution and prepare the
second sheet pan in the same manner as the first. Brush the first batch of
pretzels with egg wash (if using) and sprinkle with about half of the salt.
When the second batch is dipped and rinsed, egg wash and salt it too.
Bake the pretzels. Load the pretzels into the center of the oven and
bake for 20-25 minutes, rotating half way through baking to promote even
browning. Remove to racks to cool.
Alternative Finishing Option. If you prefer to boil the pretzels in a
baking soda solution, skip the "Making the washing soda" step. When it
comes time to "Set up the finishing station", do the following:
Bring one quart or liter of water to a boil in a wide pan. While the water is
coming to a boil, set out a slotted spoon and parchment or silicone liners
for the sheet pans. Have the sprinkling salt ready. When the water boils,
stir in 3Tbs (47g) of baking soda to dissolve and keep it at a low simmer.
When the pretzels are ready, boil them, about 10 seconds on each side.
Remove them from the pot, drain and set on the parchment-lined sheet
pan. Sprinkle with salt, then bake according to the recipe.
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