Soft Pretzel
Yeasted dough is shaped into the classic pretzel twist, briefly dipped in a boiling baking-soda bath, and baked at high heat. The alkaline solution triggers an accelerated Maillard reaction on the surface, producing the deep mahogany crust and slightly bitter, complex flavor that separates a true pretzel from ordinary bread rolls. Beneath that thin, chewy shell, the interior stays soft, airy, and faintly sweet. Coarse salt crystals pressed into the surface before baking deliver sharp, salty bursts that contrast with the mellow dough. The dip in the alkaline bath must be brief - thirty seconds at most - or the exterior turns slimy and the texture suffers. Mustard is the traditional accompaniment, its acidity and heat cutting through the bread's richness, though warm cheese sauce has become an equally popular pairing.
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Instructions
- 1
Mix flour, sugar, salt, and yeast; add water and melted butter, knead 8 minutes.
- 2
Cover and proof for 1 hour.
- 3
Divide into 6, roll each into a 60cm rope, and twist into pretzel shape.
- 4
Dissolve baking soda in 1L boiling water, dip each pretzel for 30 seconds, then remove.
- 5
Sprinkle coarse salt and bake at 220°C for 12-15 minutes.
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