Soft Pretzl

Ingredients

500g flour

15g brown sugar

30g butter softened

10g sea salt

4g yeast

275 ml water

2g malt powder

Directions

Stir together water, brown sugar and yeast and let bubble for 5 mins

Stir together flour and salt and add to water and yeast mixture with softened butter

Knead for 8-10 mins on low setting

Cover dough and rest for 5 mins

Divide dough and roll into logs

Let rest for 10 mins to relax

Shape into long snakes and refrigerate for 30 mins or freeze for 10-15

Prepare lye mix (25g lye per 1liter of water) in metal container

After 30 min rest re shape snakes if needed and cut pretzels into bites. Dip pretzels for 5-10 seconds in lye water and transfer to greased baking sheet

Add salt

Bake for ~8-10 mins at 325 until golden brown