Bavarian Pretzels | Bengingi
Discover the perfect Bavarian Pretzels with a lye bath for that iconic shiny crust. A simple yet magical recipe that elevates pretzel-making at home!
Ingredients
- For the dough:
- 500 gr flour
- 250 gr water
- 25 gr soft butter
- 10 gr salt
- 5 gr dry yeast
- 1 tablespoon dates honey or barley malt syrup
- For the Lye bath:
- 2 L water
- 50 gr lye powder (food grade sodium hydroxide)
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