German Pretzels
Makes 10 pretzels
Ingredients
- 500g all purpose flour
- 15g brown sugar
- 30g butter at room temp
- 10g salt
- 4g yeast
- 125ml Luke warm water
- lye water
- pretzel salt (coarse kosher salt or flakes if unavailable)
Method
- Mix warm water, sugar and yeast, let it get happy
- Add in flour, salt and butter. Knead for 8-10minutee
- cover dough and let it rest for 5mins
- divide dough into 10 (80g pieces), do not use extra flour, can oil hands if required
- Roll into short logs and keep under towel
- Roll each into a longer snake and fold into pretzel shape
- rest on tray and cover with towel, refrigerate or freeze for 30mins
- stretch each pretzel out after resting
- Dip into lye water and return to tray
- sprinkle on pretzel salt
- Bake at 355F (180C) for 12 minutes or until golden brown
