Lye Pretzel (German soft pretzel)
Serves
10
Total Time
1hrs 50mins
Calories
286
A traditional German style "Lye Pretzel". So tasty that you will not want to eat it with mustard but maybe just with a little bit of butter.
- Water250 mlwarm
- Sugar1 teaspoon
- Active dried yeast25 g
- Fine salt2 teaspoons
- Bread flour500 g
- Baking powder15 g
- Lard20 g
- 5% lye solution1 L
- Coarse salt20 g
- Pumpkin seeds50 groasted
- Gruyère cheese100 ggrated
Ingredients
- 1. Add water, sugar and active dried yeast to a clean small bowl
- 2. Mix thoroughly until combined then set aside
- 3. Add fine salt to a clean small bowl then set aside
- 4. Add bread flour, baking powder and lard to a clean stand mixer bowl
- 5. Transfer water to dough
- 6. Knead thoroughly until smooth - 8 min, dough hook
- 7. Transfer seasoning to dough
- 8. Knead thoroughly until smooth - 4 min, dough hook
- 9. Let rise until doubled and cover - 1 hr
- 10. Pre-heat a clean baking sheet oven - 200°C
- 11. Transfer dough to work surface
- 12. Knead into a ball
- 13. Divide with dough scraper then set aside
- 14. Shape
- 15. Prepare baking sheet with parchment paper
- 16. Add 5% lye solution to a clean medium bowl
- 17. Dip pretzels carefully until covered
- 18. Transfer pretzels to baking sheet one by one
- 19. Add coarse salt, pumpkin seeds and gruyère cheese to the pretzels
- 20. Bake until golden brown - 20 min, 200°C
Method
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