Ingredients
For the dough:
500 gr flour
250 gr water
25 gr soft butter
10 gr salt
5 gr dry yeast
1 tablespoon dates honey or barley malt syrup
For the Lye bath:
2 L water
50 gr lye powder (food grade sodium hydroxide)
Directions
Step 1
In a bowl add the water, yeast, dates honey, and mix well.
Step 2
Add the flour, butter, salt, and mix well until all the ingredients have been incorporated into the dough. Then, keep kneading on a working surface for 10-12 minutes until you get a smooth and elastic dough.
Step 3
Round the dough into a tight ball and place in an oiled bowl, covered with a towel, until doubled in size.
Step 4
Deflate the dough and divide it into 120 gr pieces. Round each piece into a tight ball and let them rest, covered with a towel, for about 20 min.
Step 5
Open each ball into a long strand, leaving the center of the strand thicker than the edges.
Step 6
Cross the edges twice and stick them to the sides of the thick part of the strand.
Step 7
Place on an oiled parchment paper and let them rest, covered with a towel, for 30 min.
Step 8
Then transfer the shaped pretzels to the fridge for at least 1h (you can let them rest in the fridge overnight).
Step 9
When you are ready to bake, preheat the oven to 400F or 200C.
Step 10
Prepare a lye bath: WEAR GLOVES!!! lye powder can be very dangerous if getting into direct contact with your skin. In a bowl mix the lye powder and the water until the lye have completely dissolved in the water.
Step 11
Dip each pretzel in the lye bath for 10-15 sec on each side, drain and place gently on a baking tray.
Step 12
Sprinkle salt on the thick part of the pretzels and score a nice cut.
Step 13
Bake for 10-14 min, until you achieve a dark mahogany-colored crust.
Step 14
Enjoy while hot with some spicy mustard.
Step 15
YASSS!
