Bavarian Pretzel with California Fig Filling

Directions

For the Final Dough

1. Place flour, water, butter, malt powder, yeast, and salt in a mixer. Mix on 1^st speed for 4 minutes. Mix on 2^nd speed for 2 to 4 minutes until full gluten development has been achieved.

2. Divide dough into 36 pieces at 80 grams each.

3. Pre-shape into rounds. Immediately shape into mini batards, about 4 inches long and 1¼ inch wide.

4. Place on sprayed parchment-lined sheet pans, 9 per half sheet pan. Cover with a plastic bag and allow to ferment at room temperature for 30 minutes.

5. Place in refrigerator for about 2 hours. Prepare lye solution (see Lye Solution).

6. Protect the work surface, hands, and eyes. Dip each batard in the 4% lye solution. Place on silpats or heavily-sprayed parchment paper, 9 per half sheet pan.

7. Sprinkle each with your desired amount of coarse sea salt or pretzel salt.

8. Make an incision down the center of each pretzel and open the cavity.

9. Preheat a convection oven to 350°F, or a deck oven to 390°F.

10. Pipe 20 to 22 grams of room temperature California Fig Filling (see California Fig Filling recipe) into the open cavity of each pretzel. This should resemble two small breakfast sausage links.

11. Add 4 to 5 pieces of California Dried Figs Diced on top of the filling for each pretzel. Sprinkle each with 10 grams of shredded Gruyere cheese.

12. Bake for 15 to 20 minutes, until dark golden brown.

13. Cut the brie into 36 pieces at 20 grams each. Place a piece of brie on top of each hot pretzel. Transfer the pretzels immediately to a cooling rack to prevent them from sticking to the pan.

14. Cut each California Fig into 4 slices.

15. For vegetarian pretzels, top each with 3 grams of arugula and 1 slice of California Fig. Drizzle with balsamic glaze before serving immediately.

16. For non-vegetarian pretzels, top each with 3 grams of arugula, 4 grams of prosciutto, and 1 slice of California Fig. Drizzle with balsamic glaze before serving immediately.

For the Lye Solution

1. Add warm water to a non-reactive, heat-resistant tub or bowl safe for use with lye, according to package directions, such as one made of stainless steel or polypropylene plastic.

2. Follow package safety instructions for handling the lye and sprinkle the lye pearls into the water. Be careful not to inhale the vapors or spill the liquid.

3. Allow to dissolve for a minimum of 2 hours.

4. Use until lye solution becomes cloudy. Discard safely according to package directions after use.

For the California Fig Filling

1. Place all the ingredients in a food processor and combine until a smooth paste is achieved.

2. Add to a disposable piping bag. Keep refrigerated until use. Allow to approach room temperature before piping into pretzels.

Developer Notes

1. Desired dough temperature is 75 to 78°F.

2. California Dried Figs E-Diced can be substituted for California Dried Figs Diced in this recipe.

3. If baking pretzels on parchment paper, make sure to remove them from the paper immediately after baking to prevent sticking.