German cuisine · Dough, Pasta & Rice

Lye Pretzel

Golden-baked yeast pretzels dipped in a lye bath for their crisp crust and topped with coarse salt.

Ingredients · for 8 servings

• 500g flour
• 1/2 cube fresh yeast
• 270ml lukewarm water
• 50g butter
• 1 tsp sugar
• 10g salt
• 40g baking soda
• 1L water
• 2 tbsp coarse sea salt

Instructions

1. Dissolve the yeast and sugar in the lukewarm water, knead with the flour, soft butter and salt for 8 min. into a firm, smooth dough, then cover and let rise for 45 min. until doubled in size.
2. Divide the dough into 8 pieces and roll each into a 50cm strand that stays thick in the middle and tapers thin toward the ends.
3. Shape each strand into a pretzel: cross the ends, twist them around each other once and press onto the thick belly; let dry uncovered for 20 min.
4. Dissolve the baking soda in 1L boiling water, reduce the heat and bathe the pretzels one at a time for 30 sec., then lift them onto a greased baking sheet with a slotted spoon.
5. Slash the thick belly of each pretzel crosswise with a sharp knife and sprinkle with coarse sea salt.
6. Bake in the oven preheated to 220°C for 15–18 min. until deep mahogany brown and glossy, then let cool on a wire rack.