Method
Combine SwissBake® Potato Bun Mix and MYCOBAN™ CP Guard in a mixing bowl. Then place the bowl on a spiral mixer, Add water and yeast, then mix on slow speed for 2 minutes followed by fast speed for 8–9 minutes, incorporating butter or oil halfway through the fast mixing stage. The dough should be smooth, elastic, and non-sticky, with a target dough temperature of 24°C to 26°C. Cover and allow the dough to rest for 15 minutes to relax the gluten, then divide it into 20g to 25g portions. After a 10-minute bench rest, roll each piece into a rope approximately 20–25 cm long, form into the classic pretzel knot, and press the ends firmly to secure. Sprinkle with white sesame seeds and proof for 15–20 minutes. Bake at 180°C to 190°C for 15–18 minutes until golden brown. Cool completely on wire racks before packing or serving.
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