Laugenbrezel

Ingredients

• 500 gbread flour
• 300 mllukewarm water
• 1 tspinstant yeast
• 1 tbspbutter
• 2 tbspbaking soda — for the lye bath substitute
• 1 Lwater — for the bath
• to tastecoarse sea salt

Method

1. In a large mixing bowl, combine 500 g bread flour, 1 tsp instant yeast, 1 tbsp softened butter, and a pinch of salt. Gradually add 300 ml lukewarm water while mixing with your hand or a wooden spoon until a firm dough forms. Knead the dough on a lightly floured surface for about 10 minutes until it becomes smooth and elastic. Place the dough back in the bowl, cover it with a clean kitchen towel, and let it rise in a warm place until doubled in size, which should take about an hour.
2. Once the dough has risen, gently punch it down to release the air. Divide it into 8 equal pieces. Roll each piece into a rope about 50 cm long, making the ends slightly thinner than the center. Shape each rope into a pretzel by forming a U-shape, crossing the ends over each other, and then pressing them onto the bottom of the U.
3. Preheat your oven to 220°C (428°F) and line a baking sheet with parchment paper. In a medium-sized pot, bring 1 L of water to a boil and add 2 tbsp baking soda, stirring until dissolved. Reduce the heat to a simmer. Using a slotted spoon, carefully dip each pretzel into the baking soda bath for about 30 seconds, ensuring they are fully submerged. This step gives the pretzels their distinctive flavor and crust.
4. Remove the pretzels from the bath and place them on the prepared baking sheet. While still damp, sprinkle each pretzel with coarse sea salt to taste. The dampness helps the salt adhere to the surface.
5. Bake the pretzels in the preheated oven for 12 to 15 minutes, or until they achieve a deep mahogany color and a shiny crust. The pretzels should feel firm to the touch and have a rich, inviting aroma.
6. Transfer the baked pretzels to a wire rack to cool slightly. Serve them warm with butter or Obatzda, enjoying the soft interior and crisp, salted crust.