Pretzels

NOTE: This recipe uses type 550 wheat flour, a standard European flour grade (common in Germany) with a protein content of around 11.5% to 12%. The closest equivalent in US grocery stores is standard bread flour (or a high-protein unbleached all-purpose flour like King Arthur All-Purpose).

Yields 9 pretzels

Ingredients

Pâte Fermentée (Preferment - Make 24 hrs ahead)

• 140 g cold water
• 0.5 g yeast (approx. 1/8 tsp, dissolved in water)
• 275 g bread flour (Type 550)
• 3 g salt (approx. 1/2 tsp)

Main Dough

• 150 g cold water (~18°C / 64°F)
• 6 g yeast (approx. 2 tsp active dry or instant)
• 300 g bread flour (Type 550)
• 6 g salt (approx. 1 tsp)
• Mature pâte fermentée: all of it (cut into small pieces before mixing)
• 40 g butter (softened)
• 10 g sugar

Alkaline Bath & Topping

• 75 g baking soda
• 1.5 L water
• Coarse sea salt, pretzel salt, or seeds for sprinkling

Directions

1. Day before: Mix the preferment ingredients until smooth. Cover and let ferment at room temperature/fridge for 24 hours.
2. Mix & knead: Tear the preferment into small pieces. Combine with all main dough ingredients and knead thoroughly until smooth and elastic.
3. First rise: Cover and let rise for 1 to 2 hours until doubled.
4. Divide & shape: Portion into 9 equal pieces (about 100g each). Roll into ropes (thicker in the center, tapered ends) and twist into pretzel shapes.
5. Prep bath & oven: Preheat oven to 200°C (390°F) with convection. Bring 1.5 L of water to a simmer with 75 g baking soda.
6. Dip: Dip each pretzel into the hot soda bath for a few seconds until it floats. Remove with a slotted spoon onto a parchment-lined baking tray.
7. Bake: Sprinkle with coarse salt or seeds. Bake for ~20 minutes until deep golden brown.