GERMAN PRETZELS

500 grams all-purpose flour

280 ml water
7 grams dry yeast
15 grams barley malt powder
15 grams of salt

1 tablespoon baking soda in 4 cups boiling water

2 tablespoons coarse salt to coat pretzels

 

Mix all ingredients until the dough forms a nice soft ball.

 

Cover the dough and place in a warm spot for 1 hour or until it has doubled in size.

 

Remove the dough and punch it down and then divide the dough into 12 equal balls (66grams) let rest for 10 minutes and then form into pretzels and place on an oven tray lined in baking paper.

 

Cover and let rise for 45 minutes in a warm place.

 

Preheat the oven to 400° F.

 

Combine 4 cups water with the baking soda in a large pot and bring to a boil. Working in batches to avoid overcrowding the pot, drop the pretzels in the water for 20 seconds each. Remove with a slotted spoon and transfer to the parchment lined baking sheet.

 

Sprinkle with the coarse salt. Place in the oven and bake until golden brown, about 20-30 minutes.