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    You are in: Home / Community Forums / Breads & Baking / Pretzel rolls fell flat after baking soda bath.
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    Pretzel rolls fell flat after baking soda bath.

    Tue Aug 20, 2013 8:02 am
    Newbie "Fry Cook" Poster
    Hi guys, it is a humbling thing when you find a recipe that says it is super easy, all the reviews also say it is super easy, and then you fail miserably at it.

    I've fallen in love with burgers on pretzel rolls, so I decided to try making my own pretzel rolls for homemade sliders by following Super Soft Pretzel Rolls - Easy Too. I don't bake breads, but this looked super easy so I thought I would try it.

    The first four steps seemed to go well.
    1 - 3. I mixed the dough in my kitchen aid with the dough hook. I thinking now then I should have kneaded the dough a little by hand after, to make the rolls a little smoother.

    4. I followed the directions of heading the oven to lowest setting (170) and turning it off before putting in the rolls to rise. This seemed to turn out well, the dough balls rose nicely.

    5-7. Now disaster struck. While in the simmering baking soda bath, the rolls grew bigger and flatter. I then set them on a cooling rack to await the egg white and salt. While on the cooling rack, the rolls continued to fall and flatten. I just figured they would rise again while baking.

    8. I brushed each with egg, sprinkled the salt, and scored them.

    9. In the oven, they DIDN'T RISE AT ALL IN THE OVEN. They just stayed flat and very thick. Resulted in a very heavy pretzel flat bread.

    What did I do wrong?
    Red Apple Guy
    Tue Aug 20, 2013 10:28 am
    Forum Host
    Hey Kent, welcome to the forum.

    Others can answer with more certainty, but dough can collapse when it rises after being shaped (proofs) too long or when exposed to temperatures high enough to kill the yeast (say over 120F inside the roll). I proof at room temperature or in an 80F environment until t
    he dough has expanded 50% of its original size.

    Now, in case you feel badly for collapsing rolls, see the post in the forum called "The dough that ate my water heater."

    Dough's relatively cheap, try again.

    Tue Aug 20, 2013 12:23 pm
    Forum Host
    Believe me, we all have tons of disasters in our baking histories, and can anticipate more to come !

    My guess is that they rose too much. It's a bit hard to judge when dough is doubled when you are looking at a shaped roll or loaf. If you think of a small ball with a 3 inch diameter and one of 4 inch diameter, the 4 incher does not look that much bigger than the 3 inch when placed side to side. But the 4 inch ball is more than double the volume of the 3 inch ball.

    So it's easy to allow the dough to overproof. This leads to a weaker structure, which can collapse.

    Try letting your rolls rise for a shorter period of time, until they are a bit larger than they were, but not terribly larger.
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