Soft lye pretzels

Bakery-style pretzels with a deep brown crust.

Ingredients

• 500 g wheat flour
• 280 ml water
• 20 g butter
• 10 g fresh yeast
• 10 g salt
• Baking soda bath
• Coarse salt

Method

1. Knead a stiff dough, rest 30 minutes, divide into 10 pieces.
2. Roll thin ropes with thick middles and twist into pretzels.
3. Chill uncovered 1 hour so a skin forms.
4. Dip 20 seconds in a hot baking soda bath, sprinkle salt.
5. Score the thick part and bake 15 minutes at 220 °C.