Chewy, golden pretzels with a lye-dipped crust.
Traditional Bavarian-style soft pretzels with a dark, chewy crust from a baking soda bath and coarse salt topping.
Serves 8
Mix flour, yeast, salt, and water. Knead 10 minutes, rest 1 hour.
Roll into ropes, shape into pretzels, dip in boiling baking soda water for 30 seconds.
Sprinkle with coarse salt and bake at 220C for 12-15 minutes.
Use a very hot oven for the best crust.
Add cheese filling for stuffed pretzels.
Best same day. Freeze for up to 1 month.
Per serving (100g / 3.5 oz) · 8 servings total
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