Brezel / pretzel, German-style

Yield 10 pretzels · Scaling: source batch only

Method

1. Combine the dough ingredients and mix on low for about 3 minutes, then on medium for about 5 minutes until well developed.
2. Cover and rise for 45 minutes. Give four folds, turning the bowl 90 degrees between each, then cover and rise for another 45 minutes.
3. Divide into 10 pieces of about 100 g, shape each into a rough log, cover and rest for about 20 minutes.
4. Roll each piece into an 18 to 22 inch rope and twist each rope into a pretzel. Place on greased or parchment-lined sheets.
5. Cover and let rise about 30 minutes, or refrigerate at once if the kitchen is very warm. Chill for about 60 minutes until thoroughly cold.
6. Preheat the oven to 450 F (232 C). Bring the water and baking soda to a boil in a wide pot.
7. Boil three or four pretzels at a time for 1 minute without flipping. Return them to the sheet and slash each one horizontally across the base.
8. Sprinkle with coarse salt if desired. Bake at 450 F for 14 to 16 minutes until well browned, then cool on a rack.
9. Leftovers keep well wrapped for up to 3 days at room temperature, or can be frozen for longer.
10. Lye method, from the same source: wear eye protection and rubber or latex gloves; dissolve 20 g food-grade lye in 500 g cold water in a non-reactive bowl; soak each shaped pretzel 10 to 15 seconds, drain on a rack over parchment, then move to a sheet. Pour the diluted solution down the drain and follow with cold tap water. Results differ from the baking-soda bath.

Conditions

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