Soft salted pretzels

Ingredients

• 500 g bread flour
• 7 g instant yeast
• 1 tbsp brown sugar
• 1 tsp fine salt
• 300 ml warm water
• 30 g melted butter
• 2 liters water for bath
• 60 g baking soda
• 1 egg, beaten
• 2 tsp coarse salt

Let’s make it

1. Mix flour, yeast, sugar, and fine salt. Add 300 ml warm water and butter; knead for 8 minutes until smooth. Cover and rise for 45–60 minutes until puffy.
2. Heat oven to 425°F (220°C). Line two baking sheets with parchment. Divide dough into 8 pieces and roll each into a 55 cm rope; twist into a pretzel.
3. Bring 2 liters water to a gentle boil in a large pot. Carefully add baking soda a little at a time, allowing foaming to settle.
4. Lower each pretzel into the bath for 20–30 seconds, lift out with a slotted spatula, and drain before placing on trays.
5. Brush with beaten egg, sprinkle with coarse salt, and bake for 12–16 minutes until deep golden. Cool on a rack for 10 minutes.