Pretzel Bytes - soft with lye

Simplified recipe to make mini soft pretzel rolls for eating with mustard or as a slider bun.

Ingredients:

17.5 oz all purpose  flour
1.25 oz light rye flour
.35 oz yeast
.35 oz salt
3 T unsalted butter
2 T (1.5 oz) barley malt syrup
13 oz warm water (less, maybe 10 oz)

Pretzel salt

mix ingredients ~30 - 40 seconds in food processor

Transfer to bowl and cover to let rise until doubled.



line baking sheets w/ parchment paper

Form dough into 1/2 oz balls and flatten them into Oreo ssized disks.  Space 20 or so on the baking sheet and cover with plastic wrap.

Prepare lye solution 1 oz lie in 1 quart of water (3% ?) in glass dish

Wear gloves and safety glasses.  Working in the order you formed the rolls, dip pretzels, 4 to 6 at a time, in lye 15 seconds and return to parchment paper and sprinkle with salt or other toppings.  


Bake in 450 oven 8 - 12 minutes until golden brown

While the pretzels are baking, dip the next batch in the lye solution adding the Salt close to the time you bake them.