California Raisin Walnut Pretzel

Menu Part: 
Appetizer
Cuisine Type: 
American
Serves: 
33

The pretzel is the oldest snack food in history. The first record is from 510 A.D. by the Romans. Third generation baker Gary Gottenbusch of Cincinnati, OH took home the Artisan Grand Prize in the 4th Annual America's Best Raisin Bread Contest. His old family recipe using 100% butter, toasted walnuts and California raisins, stole the hearts and taste buds of the judging panel.

Ingredients

Sponge Starter (Begin 1 hour ahead)
1Lb. water                                                                      
1Lb. white whole wheat flour
1 1/2 oz. fresh yeast

Dough
All of the sponge starter (above)
4 Lb. white whole wheat flour
1 Lb., 12 oz. water
6 1/2 oz. salted butter
1 1/2 oz. granulated sugar (plus extra for topping)
1 1/2 oz. sea salt
1 Lb., 4 oz. California raisins
1 Lb., 4 oz. California golden raisins
1 Lb. small walnut pieces

Baking soda solution
1 quart of water
4 oz. of baking soda

Steps

Making the Sponge:

  1. Mix all of the sponge ingredients together for three minutes on second gear at 82°F.
  2. Coverand rest for an hour at 85°F.

To Make The Dough:

  1. Put sponge back into the mixer and add the whole wheat flour, water, butter, sugar, and sea salt. Mix for two minutes in first gear to incorporate the ingredients, and then switch to third gear for 12 minutes.
  2. Add the raisins and walnut pieces to the dough, giving it a quick 30 second mix in second gear.
  3. Divide the dough into 33-6oz. balls and let rest for 5 minutes.
  4. Prepare baking soda solution. (Caustic soda solution works as well.)
  5. Roll each dough ball into a 2ft. rope with tapered ends, and twist into a pretzel shape.
  6. Once all of the dough is shaped, dip each pretzel into a baking soda solution and top with more sugar.
  7. Proof the pretzels in a 90°F oven for one hour.
  8. Then, bake at 350°F for 18 minutes.  Serve.
Source: Chef Gary Gottenbusch and California Raisin Board

More From FoodService Director

Ideas and Innovation
lettuce eat dining

Forced to battle crumbling infrastructure and a constant churn of trends, sometimes the best way to save a foodservice operation is to change it entirely. As Steve Mangan, director of dining at the University of Michigan, puts it, “At some point when your building starts to fail, the cost of maintenance stands out.” But for operators with limited budgets, the challenge is discerning the right time to do so—and how far to take it.

At Jefferson High School, change came because little worked anymore. The Cedar Rapids, Iowa, school’s cafeteria hadn’t been updated since 1957; students...

Managing Your Business
farmer produce

The seeds of farm-to-table 2.0 have officially blown into noncommercial foodservice. Since the movement has caught the attention of the segment during the past decade, operators have broadened agricultural collaborations outside of just supply. As a result, a new strain of the movement has been created that treats farms as allies in events, training and innovative growing systems.

The 500-bed Overlook Medical Center in Summit, N.J., didn’t start out sourcing produce from local farms; instead, it administered its own growing programs, including an on-site garden and honeybee apiary...

Ideas and Innovation
fsd screenshot web

A full year has passed since we redesigned FoodService Director magazine, taking the publication from its longtime tabloid dimensions to a more convenient size and more creative design, and recasting the content to provide actionable, peer-to-peer insights and ideas for FSDs.

Now we are thrilled to announce that we’ve extended the makeover to our website as well. The new FoodServiceDirector.com has been redesigned to be more engaging and even easier to use. We’ve made it faster to find information, from recipes to HR best practices, that will help you run your facility better....

Managing Your Business
wage feud business

As plans to increase the minimum wage surge ahead in states such as New York and California, operators eventually will feel the reverberations shake up labor costs for more than just hourly workers. As associate wages gain on manager salaries, operators will have to answer a call for reciprocal increases. FSD spoke with operators who advised going gently into the brave new world of heightened labor costs, investing in talent and making cuts elsewhere; however, they did offer three perfectly proactive tactics to make the process as seamless as possible.

1. Keep talking

Even though...

FSD Resources