Bavarian-Style Soft Pretzels Recipe
These pretzels, called laugenbrezeln, take a bit of planning and time But they only spend a quarter-hour in the oven, filling the kitchen with a lovely smell, and then you have soft, warm, salty...
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Ingredients
- 1 tablespoon barley malt syrup or dark brown sugar
- 2 tablespoons lard or softened unsalted butter
- 2 tablespoons instant yeast
- 6 cups (about 30 ounces) bread flour
- 1 tablespoon plus 1/2 teaspoon kosher salt
- Food-grade lye, for dipping (see note)
- Coarse sea salt or pretzel salt, for sprinkling (do not substitute kosher salt)
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