Soft Pretzel Problem
A quick question if anyone can help. This is my first time trying to bake. I'm trying to make soft pretzels using the recipe below:
3.7ml of Yeast
187 ml warm water
1/2 Tablespoon Sugar
550ml of Plain White flour
1 teaspoon of salt 3 Tablespoons of melted butter.
Then i use a dough mixer and mix for 9 minutes before letting it rise for 1 hour. (this recipe makes about 4 pretzel around 4.5 oz each)
When i go to dip the pretzel in boiling water and baking soda they go really soft and stretch out of shape.
Does anyone have any ideas as to what I'm doing wrong. Too little flour, too much water? Maybe need to refrigerate before dipping (although at pretzel shop like wetzels etc they seem to dip straight after shaping them.
Also what would be the difference any difference using vegatable instead of the melted butter, and how would malt change the taste? Too many question I know.
Sorry. Any help much appreciated.