Strudel Dough

Batch Size:
Yield:

Main

AmountIngredient
All-purpose Flour
Bread Flour
Salt½ tsp
Canola Oil
Water110ºF/43ºC
White Vinegar1 t
Scaled ingredient total987.5 g

Prep Method 5

  1. 1.In a mixer fitted with a paddle attachment, mix the dry ingredients.
  2. 2.Add the liquid ingredients to the dry ingredients and mix to develop gluten.
  3. 3.When the dough comes together enough, switch to a hook attachment and knead until gluten is fully developed.
  4. 4.Lightly coat the dough with oil and place in a lightly oiled bowl.
  5. 5.Cover with plastic wrap and allow to rest for 30 minutes at room temperature before use.

U of M Equivalency

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Recipe Cost

There is not enough information to calculate cost. Please verify the below:
  • This recipe and all its sub-recipes must include Total Yield
  • All ingredients in this recipe and its sub-recipes must be defined
  • All ingredients in this recipe and its sub-recipes must have a purchase cost
  • All ingredients in this recipe and its sub-recipes must have the needed unit conversion to convert from the unit in the recipe to the purchase unit
  • If this recipe exists in multiple concepts or locations, there is a cost at each concept/location

Ingredient and sub-recipe costs used to calculate this recipe.

Ingredient / Sub-Recipe ( | )Cost
All-purpose Flour$0.4198
Purchase item nameGreat Value All-Purpose Enriched Bleached Wheat Flour, 5 lb Bag
Purchase cost$2.38
Purchase unit5 pound
Date added2025-11-26
Item ID #10403017
Vendorwalmart
Bread FlourThis ingredient is not yet set with a purchase cost and unit—
Salt$0.0023
Purchase item nameGreat Value Iodized Salt, 26 oz
Purchase cost$0.67
Purchase unit26 ounce_mass
Date added2024-10-27
Item ID #10448316
Vendorwalmart
Canola OilThis ingredient is not yet set with a purchase cost and unit—
WaterThis ingredient is not yet set with a purchase cost and unit—
White VinegarThis ingredient is not yet set with a purchase cost and unit—
Total Yield988 g
Total Cost$0.422
Cost Per G:$0.0004
Cost Per Serving$0.211

Partial estimate; unpriced ingredients are excluded. 41% of ingredient weight is priced.

4 costing issues
  • Bread Flour: no active USD purchase price with a convertible package size
  • Canola Oil: no active USD purchase price with a convertible package size
  • Water: no active USD purchase price with a convertible package size
  • White Vinegar: no active USD purchase price with a convertible package size

Nutrition label

Complete the items below to generate a final label.

✓
Serving size2 servings per scaled recipe · 494 g each
Ingredient nutritional data4 of 6 connected
✓All-purpose FlourFlour, wheat, all-purpose, unenriched, unbleached400 g›!WaterAdd nutritional data300 g›✓Bread FlourFlour, bread, white, enriched, unbleached200 g›✓Canola OilOil, canola80 g›!White VinegarAdd nutritional data5 g›✓SaltSalt, table2.5 g›

Nutrition Facts

2 servings per scaled recipe

Serving size1 serving (494 g)

Amount per serving

Calories1090

% Daily Value*

Total Fat 5g
6%
Saturated Fat 2.5g
13%
Cholesterol 0mg
0%
Sodium 490mg
21%
Total Carbohydrate 222g
81%
Dietary Fiber 6g
21%
Total Sugars 0g
Protein 38g

* The % Daily Value tells you how much a nutrient in a serving contributes to a daily diet. A 2,000 calorie diet is used for general nutrition advice.

Draft calculation · 69% mapped. Scaled batch: 2174 kcal. Nutrition and allergen analysis must be professionally verified before regulatory use.

Additional details

  • Yield: two large strudels
  • The dough should be soft and supple. You may need a little more water depending on the type of flour used and the humidity in the air.
  • Acid like vinegar or lemon juice helps relax the gluten to make the dough easier to stretch.