Soft salted pretzels

AT YOUR PACE, STEP BY STEP

Let’s get baking

1. 01

   Combine the 500 g flour, yeast, brown sugar, and fine salt. Add the 300 ml lukewarm water and butter. Mix to form a dough, then knead for 8 to 10 minutes, until smooth and elastic.

2. 02

   Shape into a ball, place in the bowl, and cover. Let rise for approximately 60 minutes in a warm place, until almost doubled. Line two baking sheets measuring approximately 30 × 40 cm with nonstick baking parchment.

3. 03

   Dust the work surface with some of the 10 g flour. Divide the dough into 8 equal pieces weighing approximately 108 g each. Roll each into a 50 cm rope, leaving the center a little thicker than the ends.

4. 04

   Make a U with each rope. Cross the ends over each other twice, fold them down toward the curve of the U, and press them onto the dough to secure the bow. Place 4 pretzels on each baking sheet, at least 4 cm apart. Cover loosely and rest for 15 minutes.

5. 05

   While they rest, preheat a conventional oven to 220 °C. Put the 1.5 liters water into a wide, deep saucepan. Bring to a gentle boil, reduce the heat, and add the baking soda gradually because it will foam. Do not use baking powder.

6. 06

   Dip the first 4 pretzels one at a time for 20 seconds each. Lift out with a wide slotted spoon, drain briefly, and return to their baking sheet. Sprinkle with half the coarse salt while still damp.

7. 07

   Bake the first sheet on the middle rack for 18 minutes, until the pretzels are a rich golden brown and the bases look cooked. Keep the second sheet covered while the first batch bakes.

8. 08

   Bring the bath back to a gentle boil and repeat the 20-second dip with the remaining 4 pretzels. Sprinkle with the remaining coarse salt and bake the second sheet for another 18 minutes. The stated cooking time includes both batches and the bath.

9. 09

   Cool each batch on a rack for 10 minutes before eating. They are best the same day. Store cooled leftovers in a sealed container for up to 1 day or freeze for up to 1 month; warm them in the oven to refresh their texture.

Times are approximate and vary with your oven. Use oven mitts and check doneness before serving.