What You'll Need
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225 g water
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120 g 100% hydration refreshed and active starter
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8 g kosher salt
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30 g unsalted butter, soft at room temperature
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1 to 1½ teaspoons pretzel salt, to taste
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12 g food-grade lye (sodium hydroxide)
Baking Soda Alternative
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65 g baking soda
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10 g sodium carbonate + 30 g water (see instructions below)
Baking Soda Alternative Recipe
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Preheat oven to 350°F. Spread 65 g baking soda on parchment-lined sheet and bake for 2 hours to convert to sodium carbonate. Cool and store safely.
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Combine 10 g sodium carbonate with 30 g water. Brush the wash over proofed pretzels (no need to freeze). Wipe away any excess puddles.
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Sprinkle with salt and bake according to the instructions above.
TIP: For a golden finish, brush the baked pretzels with oil or melted butter, then return to the oven for 2-3 minutes.
Directions
1. Mix the Dough
In large bowl, combine water, starter, and salt. Add flour - mix with hands. Smear butter over dough and fold to combine. Knead dough for 3-5 minutes. Cover and ferment at room temperature for 2½ hours.
2. Refrigerate Dough
Transfer dough to refrigerator for 12-24 hours to develop flavor.
3. Shape the Pretzels
Line 13 x 18-inch sheet pan with parchment paper and sprinkle with coarse rice flour or semolina. Remove dough from fridge and let it sit at room temperature for 1 hour. Divide into 8 equal pieces (90-95 g each). Roll into a 4-inch cigar shape, then elongate into a 24-inch coil. Twist ends together, fold them over the thick center; gently press to secure. Place on prepared sheet pan, cover, and set aside.
4. Proof the Pretzels
Allow the pretzels to proof at room temperature (75°F to 80°F) for 2-2½ hours. They should appear inflated and touch slightly. Freeze the pretzels for 30 minutes to firm them before dipping.
5. Prepare the Lye Bath
Wearing gloves and a mask, fill a shallow bowl with 300 g cold water. Carefully add 12 g food-grade lye, whisking to dissolve. Working one at a time, dip the pretzels face-side down for 10 seconds, drain, and transfer to parchment-lined sheet pans.
6. Preheat and Bake
Preheat the oven to 400°F (convection). Sprinkle pretzels with pretzel salt and bake for 17-20 minutes, rotating halfway through, until deep brown but still soft.
