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German Brezen (Pretzels)

Cuisine
Time
Prep Time: 10 mins Cook Time: 20 mins Rest Time: 3 hrs Total Time: 3 hrs 30 mins
Servings 8
Ingredients
    The dough
  • 3 3/4 cup Bread flour
  • 1 1/4 cup Warm water
  • 1 1/4 tsp Active dry yeast (1 packet)
  • 2 tsp Salt
  • 2 tbsp Unsalted butter, softened
  • 1 tsp Sugar
    • The pretzel bath
  • 10 cup Water
  • 1/2 cup Baking soda
    • Toppings
  • 1 pinch Coarse or pretzel salt
  • 1 Egg for egg wash
Instructions
  1. The pretzels
    1. In a bowl (I used a stand mixer with a dough hook), combine the yeast with warm water. Stir and let sit for 5 minutes. The yeast should be bubbly. 
    2. Add the 3 3/4 cups of bread flour, sugar, kosher salt, and butter to the water mixture. Knead the dough at medium speed until the flour is evenly moistened, 2 minutes. Increase the speed to high and knead until a smooth, elastic dough forms around the hook, 8 minutes. You can add more flour and water as needed. 
    3. Transfer the dough to a lightly floured surface. Cover loosely with a dry kitchen towel and let rest for 5 minutes. Cut the dough into 8 equal pieces and form each one into a ball. Cover the dough balls with the towel and let rest for another 5 minutes.
    4. On an un-floured surface, roll each ball of dough into an 18-inch-long rope, tapering them slightly at both ends. To shape each pretzel, form the rope into a U shape. Cross the ends over each other twice to form the twist, then bring the ends to the bottom of the U and press the tips onto it. 
    5. Arrange the pretzels on 2 large baking sheets lined with parchment paper and let stand uncovered in a warm place for 45 minutes, or until slightly risen.
    6. Refrigerate the pretzels uncovered for at least 2 hours or overnight.
    7. Preheat the oven to 400°.
    8. Heat 1/2 cup of baking soda in a large pot of water, bringing it to a boil.
    9. Using a slotted spatula, gently lower a pretzel into the solution for 30 seconds on each side. With the spatula, remove the pretzel and return it to the baking sheets.
    10. Brush the pretzels with the egg wash and then sprinkle with coarse salt and bake on the top and middle racks of the oven until shiny-brown and risen about 13-17 minutes; shift the pans halfway through baking.
    11. Let the pretzels cool slightly on the baking sheets before serving.
Read it online: https://foodandarchaeology.com/recipe/german-brezen-pretzels/