Bavarian soft pretzels with a lye bath
Adam Ragusea · ♥ 19.2K likes · 616.8K views · 10 min video
Timestamp
Ingredients
Method
Techniques
- 355 ml water
- 1 tsp malted barley syrup
- 1½ tsp dry yeast
- 1 tbsp oil or melted butter
- 2 tsp kosher salt
Combine the water, barley syrup, yeast, oil or melted butter and salt; stir in as much flour as a spoon will take.
Mixing the dough
- 650 g bread flour
Knead in most of the flour the dough will take on the counter, until just barely sticky, about 55% hydration.
Return to the bowl, cover and let rise overnight in the fridge or a couple of hours on the counter.
Cut the dough into quarters. Smash each into a triangle and roll tightly from the tip into a log. Cover and rest at least 15 minutes to relax the gluten.
On an unfloured counter, roll each log into a thin rope, leaving the center belly fat. Make a U, twist the arms over themselves twice, and bring them back to seal on the edges of the belly. Do not proof again.
- 1.2 l water
- ¼ cup sodium hydroxide
Wearing latex gloves for caustic solutions, pour the water into a heat-safe non-reactive dish and slowly sprinkle in the sodium hydroxide while stirring so it does not cake; the solution warms.
Handling caustic soda safely
Dip each pretzel in the lye bath 10 to 20 seconds, spooning lye over or flipping it. Do not rinse or boil. Lift out between both hands and drain thoroughly.
- Maldon smoked sea salt
Sprinkle liberally with crunchy salt; slash the belly if wanted.
Dispose of the lye by pouring it slowly down the drain with the faucet running.
Disposing of the lye and tasting