They look amazing Mike, well done!!! I'm so craving a breakfast pretzel now after seeing those pics. Love that you added avocado, I'm so going this next time [emoji2] Great detailed bake and post, you should be very pleased! I'm laughing because I used my iPhone torch and watched through the vent hole while I was baking mine too[emoji23]
Some tips for your next bake.....
Just did some bakers maths and your dough is 75% hydration. The dough I use is 47% hydration. Pretzel dough can't be sticky at all, if it's not the right hydration you have no hope of shaping them because they are sticky. Guessing that's why you had the problem with the baking paper. You also can't add flour to your bench otherwise they won't roll. The dough has to be spot on perfect straight from the bowl to be able to shape them. Generally 75% hydration is a good pizza dough. Try cutting back on the water.
Also your lye solution is approx. 4.2% I wouldn't recommend going above 3.5%, anywhere between 3%-3.5% is recommended. If the lye is to strong you can burn your mouth when eating them.
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Weber Kettle Club mobile app