Pretzels - soft with lye

Ingredients:

22.5 oz all purpose  flour
.35 oz yeast
.35 oz salt
14 oz warm water

mix ingredients ~30 - 40 seconds in food processor

Transfer to bowl and cover to let rise until doubled.




Form dough into 12 3oz balls.

cover 15 minutes

line baking sheets w/ parchment paper

roll out 23" long ~1 inch in the center tapeing at ends.

twist into pretzel shape and place on parchment paper.

cover with towel 20 minutes.

put in freezer 1 hour.

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

Wearing gloves and safety glasses, dip frozen pretzels, 2 at a time, in lye 15 seconds and return to parchment paper and sprinkle with salt or other toppings.  

Let coated pretzels sit at room temperature 15 minutes until partially thawed.

Make a 4" slash parallel to the pretzel at its thick section about 1/4 inch deep.

Let pretzels rise 1 hour at room temperature

Bake in 450 oven 8 - 12 minutes until golden brown


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



barley malt syrup