Bavarian Pretzels

Ingredients

• 300 g Bread Flour
• 5 g Instant Yeast
• 1 tsp Kosher Salt
• 1 tsp Brown Sugar
• 20 g Unsalted Butter
• 580 ml Water
• 12 g Food Grade Lye
• 1.25 tsp Pretzel Salt

Method

1. In a large bowl, combine {bread_flour}, {instant_yeast}, {brown_sugar}, and {kosher_salt}. Add lukewarm {water} and softened {unsalted_butter}, then mix until a shaggy dough forms. Knead until smooth and elastic, seasoning the dough properly so the crumb is flavorful from within.
2. Cover the dough and let it rise at warm room temperature until slightly puffy and relaxed. It should not double fully; a firmer dough gives {bavarian_pretzels} their classic chew and defined shape.
3. Divide the dough and roll each piece into a long rope with tapered ends. Twist into the classic pretzel knot, pressing the ends firmly so they stay attached during the {food_grade_lye} dip and bake.
4. Set the shaped pretzels on a lined tray and refrigerate until the surface feels dry and slightly leathery. This helps the {food_grade_lye} coat evenly and supports a glossy, blistered crust.
5. Wearing gloves, dissolve {food_grade_lye} in cold {water} in a nonreactive bowl. Dip each chilled pretzel briefly, let the excess drip off, then return them to the tray. This step creates the signature deep color and distinctive pretzel flavor.
6. Slash the thick belly of each dipped pretzel with a sharp blade, then sprinkle with {pretzel_salt}. Work promptly so the coating stays active and the crust bakes up dark and lacquered.
7. Bake in a fully preheated oven at high heat until the pretzels are deep mahogany brown with a crackly crust and tender centers. Rotate the tray once for even color and pull them when the aroma turns nutty and deeply toasted.
8. Serve the pretzels warm while the crust is crisp and the interior still soft and chewy. Finish with a last pinch of {pretzel_salt} if needed for a bright, crunchy top note.