Foryoueats: Laugenbrezel (Bavarian-Style Soft Pretzels)

Name: Foryoueats: Laugenbrezel (Bavarian-Style Soft Pretzels)
Ingredients: For the Poolish: 80g high-protein all-purpose flour (1/2 cup plus 1 tablespoon), such as King Arthur, or bread flour (see notes)1/4 teaspoon instant yeast80g (1/3 cup) room-temperature water; For the Dough: 245g high-protein all-purpose flour (1 3/4 cups), such as King Arthur, or bread flour (see note); Nonstick cooking spray; For Dipping the Pretzels (for alternate baking soda method, see notes): Nonstick cooking spray; 30g (5 teaspoons) food-grade lye crystals720g (3 cups) water1 to 2 teaspoons pretzel salt

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This Laugenbrezel recipe is for Bavarian-style soft pretzels. The dough contains high-protein all-purpose flour and Diamond Crystal kosher salt, with a dip in food-grade lye crystals before baking....

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Ingredients

For the Poolish: 80g high-protein all-purpose flour (1/2 cup plus 1 tablespoon), such as King Arthur, or bread flour (see notes)1/4 teaspoon instant yeast80g (1/3 cup) room-temperature water
For the Dough: 245g high-protein all-purpose flour (1 3/4 cups), such as King Arthur, or bread flour (see note)
Nonstick cooking spray
For Dipping the Pretzels (for alternate baking soda method, see notes): Nonstick cooking spray
30g (5 teaspoons) food-grade lye crystals720g (3 cups) water1 to 2 teaspoons pretzel salt