German Pretzel

In a large mixing bowl or the bowl of a stand mixer, combine the warm water, yeast, and sugar (or malt syrup). Stir gently and let sit for 5-10 minutes until foamy, indicating the yeast is active.

Add the bread flour, fine sea salt, and melted butter to the yeast mixture. Mix with a spoon or the dough hook attachment of a stand mixer on low speed until a shaggy dough forms. Increase speed to medium and knead for 8-10 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl. It should be slightly tacky but not sticky.

Lightly grease a clean bowl with oil. Place the dough in the bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.

Gently punch down the risen dough and turn it out onto a lightly floured surface. Divide the dough into 10 equal pieces (approx. 90-100g each). Roll each piece into a long rope, about 20-24 inches (50-60 cm) long, tapering the ends slightly. Form each rope into a U-shape, cross the ends twice, and bring them down to meet the bottom curve of the U, gently pressing to secure. Place shaped pretzels on parchment-lined baking sheets.

Once all pretzels are shaped, place the baking sheets in the freezer for at least 30 minutes, or in the refrigerator for 1-2 hours. This step is crucial for maintaining their shape and creating a crisp crust during the lye bath and baking.

Preheat your oven to 450°F (230°C). Line two baking sheets with fresh parchment paper. If using lye: VERY CAREFULLY, wearing gloves, eye protection, and long sleeves, dissolve the food-grade lye in cold water in a large, non-reactive (stainless steel or glass) container. Stir with a non-reactive utensil until fully dissolved. If using baking soda: Bring 10 cups of water to a boil in a large pot. Slowly add 1 cup of baking soda; it will foam vigorously. Reduce heat to a bare simmer.

Working one at a time, carefully dip each chilled pretzel into the lye solution (or simmering baking soda bath) for 20-30 seconds. Use a slotted spoon or spider to gently remove, allowing excess liquid to drip off. Place the dipped pretzel onto the prepared baking sheet. Immediately sprinkle generously with coarse pretzel salt. Repeat for all pretzels. Bake for 12-16 minutes, or until deep mahogany brown. Let cool slightly on a wire rack before serving.