Brezel (Bavarian Soft Pretzel)

Method

1. 1

   Dissolve the yeast in 300ml warm water; mix into the flour, fine salt and melted butter to a soft dough, then knead until smooth and elastic.

2. 2

   Cover and let rise until doubled.

3. 3

   Divide into 8 pieces; roll each into a long rope and twist into the classic pretzel knot, pressing the ends onto the belly.

4. 4

   Let the shaped pretzels rest uncovered while you bring a wide pot of water with the baking soda to a simmer.

   💡 A baking soda bath is the practical home version of a bakery's lye dip — less caustic, same deep color and chew.

5. 5

   Dip each pretzel in the simmering soda bath for 20–30 seconds per side, then drain and set on a lined baking sheet.

6. 6

   Slash the thick belly of each pretzel with a sharp blade and scatter with coarse salt.

7. 7

   Bake at 220°C until deeply mahogany.