The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Pretzel Making - Saving Dough - Help Needed!

baker815's picture

Pretzel Making - Saving Dough - Help Needed!


I started a small pretzel company and it's quickly getting larger and larger. I'm trying to figure out a way to save dough so that I don't have to make multiple batches since this is a bread dough and can easily over rise and go bad.

I just purchased a very large mixer that can hold up to 200 pounds of dough. However, I only have four employees for now and they can only handle 50 pounds of dough at a time. I would love to be able to make a 200 pound batch, let 50 pounds of it rise and then somehow save the other 150 pounds of dough for use later in the day. I know I can put it in the refrigerator but what is the best way to do this? I was thinking ...


1. Make 200 pounds of dough

2. Take 50 pounds, let it rise and then twist into pretzels.

3. Take other 150 pounds and chunk it into 3, 50 pound batches. Before it rises (?) immediately out of the mixer, portion it into 50 pound batches and put in the refrigerator.

4. Every 30 minutes take out a new batch of 50 pound dough and let rise for 1 1/2.

Does this make sense? I would love any input on this. I have been having so much difficulty with scaling and making this in large batches!


Thank you!!!!

Mini Oven's picture
Mini Oven

What if you mixed up 200 lb. dough without yeast (or very little)  divide into  50 lb. batches to just stand or chill.  

As you need it, put one 50 lb. batch back into the mixer to add yeast (perhaps as a thick liquid) warming it as it mixes.   

vtsteve's picture

and let the batch you're going to process *warm up*. Do you need a single, 50 lb. mass, or can it be subdivided to chill/warm more quickly? Pizza operators mix big batches with cold water, divide and put into dough boxes for later use. The boxes are cross-stacked for the first few hours in the walk-in, so the cold air can circulate over the dough balls, then stacked straight so the dough doesn't crust over. You can hold for 1-3 days like this, and flavor usually improves with age.

oregoncrepe's picture

We make about 70# at a time.  We portion into 20# batches, and about 1/2 through proof put all but one in the walkin - when we are through oneq20# (there are just two of us, all hand scaled and rolled) we get the next one...etc. etc...  The later batches are doing fine when thety come out of the fridge, gives us time to get a batch done.

I would appreciate some hints about your sales and delivery -- we're in a mid-size town and the pubs have been slow to adopt our pretzels  - they are only fresh for at most 2 days, and deriving around deliverinfg 1-3 dozen doesn't cost out.



Big_Mike's picture

do you use a dough roller? you portion out and feed into top slot where it flattens and rolls for you to where all you have to do is twist into the shape you want.  Also , I worked at a very large bakery that shipped all over, and they used a dough conditioner to help with shelf life.  It's organic and can still be sold in Whole Foods with it.  Ibis Green.