Soft Pretzels

Ingredients

• 480 gWheat flour
• 11 gSalt
• 13 gSugar
• 7 gYeast
• 360 mlWater
• 30 gEgg

Instructions

1. 1

   Dissolve the yeast

   • Put 360 ml of warm (not hot) water into a bowl.
   • Sprinkle 7 g active dry yeast into the water and let sit for about 5 minutes until partially dissolved and slightly foamy.
2. 2

   Make the dough

   • In a large bowl combine 480 g all-purpose flour, 6 g salt and 13 g sugar and mix briefly.
   • Add the dissolved yeast to the flour and mix until a sticky dough forms.
   • Knead the dough on a lightly floured surface for 8–10 minutes until smooth and elastic.
3. 3

   Let the dough rest

   • Place the dough in a lightly oiled bowl, cover with a clean cloth and let rise in a warm place for about 45–60 minutes until doubled in size.
4. 4

   Shape pretzels

   • Divide the risen dough into 4 equal pieces for 4 pretzels.
   • Roll each piece into a rope about 45 cm long.
   • To form the traditional pretzel: make a loop in the middle, cross the ends over, twist 180° at the contact point, then fold the ends toward the center so they overlap.
5. 5

   Prepare for baking

   • Place formed pretzels on a baking sheet lined with parchment paper, cover lightly and rest 10–15 minutes.
   • Preheat the oven to 220 °C (conventional).
6. 6

   Brush and salt

   • Brush each pretzel with 1 egg white (or a beaten whole egg) for a shiny crust.
   • Sprinkle coarse salt evenly over the pretzels.
7. 7

   Bake

   • Bake the pretzels in the preheated oven at 220 °C for about 12–15 minutes until deep golden.
   • Remove from the oven, let cool slightly and serve warm.