Ingredients:

  • 500g bread flour
  • 300ml warm water
  • 7g active dry yeast
  • 9g fine sea salt
  • 28g unsalted butter, melted and cooled
  • 950ml distilled water
  • 54g food-grade lye flakes
  • 30g coarse pretzel salt
  • 30g melted butter

Instructions:

  1. Combine warm water and yeast, letting it bloom for 5 minutes. Stir in the melted butter, salt, and flour.
  2. Knead the dough for 5-7 minutes until smooth and elastic.
  3. Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm spot for 60 minutes until doubled in size.
  4. Punch down the dough and divide into 10 equal portions. Roll each piece into a 20-inch rope, form a 'U' shape, cross the ends twice, and press into the bottom curve to form a knot.
  5. Carefully dissolve lye flakes into distilled water. Submerge each pretzel for 30 seconds and transfer to a parchment-lined baking sheet.
  6. Sprinkle with coarse salt and bake at 450°F (230°C) for 12-15 minutes until deep mahogany brown.
  7. Brush with melted butter immediately upon removal from the oven.