German-style Soft Pretzels
Ingredients: water, bread flour, melted butter, dry yeast, sugar · 70 min cook time · 280kcal · $4.50
Ingredients
237ml water, 360g bread flour, 1tablespoon melted butter, 1teaspoon dry yeast, 1tablespoon sugar, 1teaspoon salt, 1box baking soda, to taste coarse salt
Instructions
1. Mix water, yeast, sugar, melted butter, salt, and baking powder in a bowl, then stir in bread flour with a spoon until manageable.
2. Cover the dough with a wet towel and let it autolyze for about 20 minutes.
3. Convert baking soda to washing soda by heating a box of baking soda in a dry pan on high heat until gas stops releasing.
4. Knead more flour into the autolyzed dough until it is barely sticky, then cover and let rise until fluffy.
5. Cut the risen dough into quarters, shape into logs, and let rest to relax the gluten.
6. Roll the ends of the dough ropes to form Swabian-style pretzels, then make them firm in the freezer briefly.
7. Dissolve washing soda in hot water to create a high pH bath.
8. Dip the pretzels into the washing soda solution, rinse briefly in fresh water, and top with coarse salt.
9. Score the fat belly of the pretzel and bake in a preheated oven at 425 Fahrenheit until browned.
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