I have frequently been baking Pretzels for about 3 years now. The recipes I use have evolved over the years. Now I am pretty happy with the variants that are hitting our breakfast table every couple of days. My daughter loves them! So I am sharing the first out of three with you today.
Shake the flour through a strainer, add all the ingredients and knead a dough. Knead for five minutes on the lowest setting, rest five minutes and then knead another five minutes on a higher setting. Let the dough rise in a resting basket for at least 30 minutes.
Hand-knead the dough into a long shape and cut it into 100g (3.5 oz) portions. Then roll it into Pretzels twists, bread rolls, buns or pigtail shape.
Let the Pretzels rest for one to two hours. Then put them into the Sodium-Hydroxide solution for 5 to 10 seconds, shake the excess solution off and sit them onto a baking sheet. Skimmers and strainers make that process easier.
Sprinkle the Pretzels with salt.
Preheat the oven to 420 degrees Fahrenheit and bake them for 15 minutes. Then turn the oven off and let the pretzel sit in the oven for another 5 minutes.
- 200g (7 oz) Three-flour sourdough
- Knife tip of active dry yeast (Optional)
- 640g (22.5) Wheat flour
- 10g (0.35 oz) Diastatic Malt Powder
- 200-240g (7 oz) Milk
- 16g (0.56 oz) Salt
- 40g (1.4) Butter
- Pretzel Salt to sprinkle on top
- Sodium-Hydroxide (NaOH) solution (4%)