Pretzels

Mix bread flour, salt, sugar, yeast and butter with the paddle attachment for a few seconds.

Add the liquid and mix until combined, then raise to medium-high and mix four more minutes.

Do not overheat the dough: the warmer the room, the cooler the liquid. At a 20C (68F) room the dough should finish mixing at about 25C (77F).

First fermentation about 2 hours, until doubled.

Turn out without extra flour and divide into three equal portions. Deflate, fold and roll each into a tight, thick strand.

Cover and rest about 10 minutes.

Roll back and forth, keeping the center thick and the arms thinner, to the desired length. Form a U, twist the ends around each other twice, fold the twist over and attach the ends to the curve.

Place on a greased baking mat and freeze to firm up.

Immerse each firm pretzel in the solution for about 10 seconds and place on the prepared sheet tray.

Top with sesame seeds, poppy seeds, salt, pearl sugar, anything, or nothing. Score.

Proof about an hour, then bake in a very hot oven for 12 minutes.