Double-crossed Augsburg pretzels

Ingredients for 6 servings:

• 15 g dry yeast
• 170 g whole milk
• 6 g salt
• 1 tsp sugar, fine
• 320 g wheat flour type 550
• 30 g sweet cream butter or margarine
• 100 g baking soda
• 1 liter of boiling water
• e.g. pumpkin seeds
• 2 tbsp egg whites
• 2 tbsp water
• 1 pinch of salt
• n. B. Salt, coarse
• n. B. Sesame, white

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

The butter content and the double intertwined arms are typical for these pretzels, approx. 6 pretzels

Melt the butter in a double boiler. Knead the dough ingredients for at least 12 minutes until you have a firm, smooth dough. Divide the dough into 6 equal portions, shape into rounds, and let rise for 20 minutes. Tip: The dough needs to be kneaded for a long time to activate the gluten in the flour. A suitable food processor saves a lot of effort. Add the baking soda to boiling water and stir until dissolved. Allow the lye to cool to room temperature. Tip: Store any unused lye in a glass bottle and use for more pretzels or other pretzels. Roll out the dough balls into double-conical, approximately 70-80 cm long coils. Form a U with the thin ends, fold the ends over each other twice, and press the ends onto the remaining coil in a V shape. Place the raw pretzels on a baking sheet lined with parchment paper, cover, and let rise in a warm place for 30-40 minutes. Whisk the egg whites with water and salt. Have a soft brush ready. Preheat the oven to 220°C (top/bottom heat). Pour 30g of the baker’s lye into a glass. Brush the pretzels, one after the other, twice with the lye. Score the thick pretzel part with a knife. Bake the pretzels for 20-30 minutes on the middle rack of the oven like Augsburger pretzels. As soon as the pretzels are light brown, remove the baking sheet from the oven and brush twice with the egg white mixture. Immediately after the second brushing, sprinkle the pretzels as desired. Return the pretzels to the oven and bake until golden brown. This recipe makes 6 pretzels with a dough weight of around 90 grams. The reward for your effort: Cut a pretzel in half crosswise, brush the cut sides with butter, top with cheese or ham, and enjoy warm.