These are DELICIOUS! And you get to wear goggles. Have them with some mustard!
Ingredients
150g Scalded Milk
150g Water
500g Flour
100g Starter
5g Diastatic Malt
10g Salt
35g Butter, soft at room temp
Lye Bath – Wear goggles and rubber gloves!
470g Water
19g Lye
Course Salt
Instructions
- Mix all ingredients with a dough hook until it comes off the sides
- Rest 4h at room temp in container with lid
- Rest in fridge for 24 to 72h – the longer the better
- Keep dough cooled until you’re ready. Divide dough into 120g each. Work in batches if necessary so the dough stays cold. Use hands to roll each out into log, then roll out edges and shape into pretzels, place on parchment lined sheet. Fridge overnight – do not cover.
- Stir lye into water until clear – start stirring immediately after adding lye – wear goggles and rubber gloves!
- Dip in lye bath for a few seconds each – wear goggles and rubber gloves! Remove and let as much lye bath drip off as possible.
- Bake 15 mins at 425F to partbaked.
- Let cool and freeze.
- Dip in water, sprinkle with course salt and bake at 425F for 20 mins from thawed, 25 mins from frozen
Make More
| x3 450g Scalded Milk 450g Water 1500g Flour 300g Starter 15g Diastatic Malt 30g Salt 105g Butter, soft at room temp |