Davia's Authentic German Pretzel (Laugenbrezeln) - Burlington County Agricultural Center

Ingredients

• ⅘ cups all-purpose flour
• ¼ cups cold water (about 10 °C / 50 °F)
• 1/2 tsp dry yeast or 15g sourdough starter
• 3 ⅕ cups all-purpose flour
• 3 tsp malt powder
• 2 tsp salt
• 1 tsp dry yeast Or 10g fresh yeast
• ⅛ cups soft butter or lard
• 3/4 cups cold water (about 10 °C / 50 °F)
• 4 ¼ cups Water cold water at 20 °C (68 °F)
• 8 tsp food grade lye
• Pretzel salt