Soft pretzels

Instructions

1. Step 1

   Dissolve 12 g brown sugar and 7 g instant yeast in 300 g warm water, then pour it into a bowl with 500 g all-purpose flour, 10 g salt and 30 g melted unsalted butter and stir well. Water at about 40°C wakes up the yeast quickly without killing it. The mixture is ready when it comes together into a shaggy dough with no dry flour left.

   Mark step 1 as done

2. Step 2

   Knead the dough on the counter for about six minutes, until smooth. Pretzel dough needs to be firm enough to hold its knot shape in the boiling bath. It's ready when it's smooth, elastic and barely sticks to the counter.

   Suggested time: about 6 minutes.

   Mark step 2 as done

3. Step 3

   Put the dough in an oiled bowl, cover with plastic wrap and let it rise in a warm spot for about an hour. This rise gives the pretzels a soft, airy crumb and a gentle fermented flavor. It's ready when it has doubled in size and a fingertip dent fills back in very slowly.

   Suggested time: about 60 minutes.

   Mark step 3 as done

4. Step 4

   Preheat the oven to 220°C, line two baking sheets with parchment paper and brush the paper with a thin layer of oil. The oil keeps the wet, freshly boiled pretzels from sticking to the paper. The oven is ready when the heat indicator light goes off for the first time.

   Mark step 4 as done

5. Step 5

   Divide the dough into eight pieces and roll each one into a rope about sixty centimeters long, thicker in the middle than at the ends. Bend it into a U shape, cross the ends, twist them once, then press the ends down onto the bottom of the U. The thick middle gives the pretzel a soft belly, while the thinner arms bake up crisper. Each pretzel is ready when it's an even knot with the ends stuck firmly to the body.

   Mark step 5 as done

6. Step 6

   Bring to taste water to a boil in a wide pot over high heat, then slowly sprinkle in 100 g baking soda, since the water will foam up vigorously. Lower the pretzels in one at a time and boil for about thirty seconds, then lift them out with a slotted spoon, let them drain and set them on the baking sheets. The alkaline water turns the crust deep brown and creates that signature flavor in the oven; the pretzels are ready when the surface looks slightly wrinkled and shiny.

   High heat.

   Mark step 6 as done

7. Step 7

   Beat 18 g egg yolks with one tablespoon of water, brush it evenly over the pretzels, then sprinkle 12 g flaky sea salt on top. The yolk makes the crust shinier and helps the salt stick. They're ready when the tops have a thin, even golden coat with salt scattered all over.

   Mark step 7 as done

8. Step 8

   Bake on the middle rack at 220°C for 12 to 15 minutes, swapping the two baking sheets halfway through. The high heat darkens the crust quickly while the inside stays soft. The pretzels are done when the crust is a deep mahogany brown and shiny as if varnished.

   Bake at 220°C for about 12 to 15 minutes.

   Mark step 8 as done

9. Step 9

   Move the pretzels to a wire rack and let them cool for about ten minutes before eating. A short rest lets the crumb settle so it isn't gummy. They're ready when the crust is dry and the pretzels are still warm to the touch.

   Suggested time: about 10 minutes.

   Mark step 9 as done