Yeast dying in freezer?
So I've starting making pretzel rolls. My rolls do a dry rise and then they go into the freezer to harden so that they are easier to dip them into lye (sodium hydroxide … gives them the nice dark crust!). This has been working really well the past couple months and this past week I've been putting the rolls into the freezer and they start flattening out and getting wrinkled. When I bake them they are coming out dense and flat! Is this the freezer not being cold enough and the yeast dying in there?