Swabian pretzel

Ingredients for 4 servings:

• 500 g wheat flour type 405
• 1 cube of yeast (42 g)
• 250 ml milk
• 50 g butter
• ½ tsp salt
• 1 liter of water
• 3 tbsp baking soda
• Sea salt, coarse

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

Sift the flour into a bowl and make a well in the center. Dissolve the yeast in a little warm milk and pour into the well. Spread the cut butter and salt around the edge of the flour. Cover and let rest for about 15 minutes. Add the remaining warm milk and knead everything into a smooth dough. Divide the dough into 15 pieces for small pretzels or 10 pieces for large pretzels and cover and let rest for about 20 minutes. Preheat the oven to 180°C top/bottom heat (160°C fan-assisted). Grease a baking tray or line it with baking paper. Bring 1 liter of water to a boil and bring back to a boil with the 3 tablespoons of baking soda. Shape the dough pieces into pretzels, sticks, or braids. Using a sieve, dip the pretzels into the lye for about 30 seconds and immediately place them on the baking tray. Cut a slit in the thick part of the pretzels and bake for about 20-25 minutes. Tastes great spread with butter.