Gesine's Bavarian Pretzel Recipe | Red Star® Yeast

Name: Gesine's Bavarian Pretzel Recipe | Red Star® Yeast
Ingredients: 5 1/4 cups (630g) unbleached bread flour (King Arthur brand was used); 1 (0.25oz) package (7g) or 2 1/4 teaspoons Platinum Yeast; 1 1/3 cups (315ml) cold water (40-45°F); 1 1/2 tablespoons (31g) barley malt syrup (light brown sugar can be substituted); 1 teaspoon fine sea salt; 2 tablespoons (28g) unsalted European butter or lard, room temperature, cut into pieces; 500 grams cold water; 20 grams food-grade lye; Pretzel or Rock Salt (as desired)

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This authentic Bavarian pretzel recipe follows the traditional lye bath process and uses barley malt syrup to give the dough a rich, hearty flavor.

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Ingredients

5 1/4 cups (630g) unbleached bread flour (King Arthur brand was used)
1 (0.25oz) package (7g) or 2 1/4 teaspoons Platinum Yeast
1 1/3 cups (315ml) cold water (40-45°F)
1 1/2 tablespoons (31g) barley malt syrup (light brown sugar can be substituted)
1 teaspoon fine sea salt
2 tablespoons (28g) unsalted European butter or lard, room temperature, cut into pieces
500 grams cold water
20 grams food-grade lye
Pretzel or Rock Salt (as desired)