How to Prevent Dough from Sticking to Your Hands - Uncle Henry's Pretzel Bakery (2024)

FAQs

How to Prevent Dough from Sticking to Your Hands - Uncle Henry's Pretzel Bakery? ›

Rub oil on your hands

Overworked dough will feet wet and sticky, and it will ruin the overall quality of your baked good. Most people over-knead their dough because they left it in the mixer for too long. An easy way to avoid this is to simply knead your dough by hand.

Make sure your rolling pin is completely dry before using it. Then, spread flour across your rolling pin with your hand to keep it from sticking to the dough :) I also put flour on my counter top as well or baking mat so that the dough doesn't stick to the surface either.

Coat with excess flour:

It is one of the standard methods to prevent the dough clumps from sticking to the pin. So, cover your rolling pin with excess flour to fill the pins' pores and grooves to have a non-grease coating. So, have a handful of flour aside and cover the rolling surface with the flour.

A more dependable and effective technique is to wet your hands with water. This can be cold or warm water. You may have to add some more water on your hands depending on how long you work the dough, but this technique is far less messy than using flour.

Dust hands and utensils with flour: Dusting hands with flour before handling the dough is a winning solution to prevent the dough from sticking. Grease hands: Lightly greasing your hands with vegetable oil or cooking spray will ensure the dough doesn't stick to your palms when rolling into balls.

The usual way to keep pie, cookie, or biscuit dough (such as the dough for our Flaky Buttermilk Biscuits, see related content) from sticking is to first sprinkle the counter with a generous amount of flour before rolling out the dough.

Oil does as well and is better suited for keeping the dough from sticking to a bowl or rising container than water is. Water is more readily absorbed. Paul Hollywood shows how using oil instead of flour to knead bread, which helps keep the texture of the dough consistent.

Excessive dough absorption

Pizza dough becomes too sticky when it absorbs too much water. Over-absorbed dough can also be easy to overstretch and tear. Solve this problem and salvage the pizza crust by incorporating more flour, a little at a time, into the dough.

Totally depends on what you are making, however, most often I find oil to be the best alternative to flour to stop sticking. If you're making bread, pizza dough, flat bread, etc - this is the perfect solution!

How to stop pastry sticking? ›

Before rolling out you should dust the bottom in flour, such as semolina. This will help it not stick. You could also add a bit of oil to the cooking sheet to prevent it from sticking. Spray the pan with PAM (or other oil spray) or just brush oil on the pan first before the crust is pressed into the pan.

Too Much Water

Higher hydration means there is more water in your dough, which naturally will make it sticker and can make it difficult to handle.

It's all about pan prep

Your goal is to prevent your cake from sticking by creating a barrier between batter and pan (e.g., parchment, nonstick spray, or shortening and flour) prior to adding cake batter.