How To Make a Proper German Pretzel (Brezn, Brezel, Brezeln, Bretzel)

Recipe:

(It is a recipe from Europe. So, it is in grams. It is easier to work in grams, when baking. If you want it in American standard. Convert it your self, or fuck-off.)

500 g bread flour 

250 g water 

1 packet 2.25 teaspoons 7 g active dry yeast, or 21 g fresh yeast, or 5 g 1.75 teaspoons instant yeast. 

5 g turbinado sugar (white sugar is fine too) 

10 g salt 

40 g soft butter

Paid Links (commissions earned) to food grade lye: https://amzn.to/3hGLB9p

*4% Lye Solution Proper pretzels require a dip in a lye solution. Lye is sodium hydroxide. Lye can be dangerous. In brewing we clean with lye. We call it caustic. I am a dumb-ass. I have been working with caustic my entire adult life, and I still have both of my eyes. You will want to wear chemical resistant gloves, and safety glasses when handling Lye. When mixing lye, add the granuals to the water. Not the other way around. Adding water to the lye will cause something called exothermic reaction. You can Google that your self, but take my word. You are better off not experiencing it. Measure 1 liter of water, or 1000 g. To it, add 40 g of lye granules. Slowly mix with a stainless steel utensils as you add the lye. The lye solution can be stored in a laboratory reagent bottle, in the fridge for future use. https://amzn.to/3VnaHA7

Before you use lye. Google how to handle it safely. Watch a couple YouTube videos. I am NOT responsible for you!

Don’t be a bitch, and go make some pretzels….

Procedure:

Preheat the oven to 390ºF.

Dissolve yeast and sugar in water.

Then, add all the other ingredients and knead for 9 minutes.

Rest for 10 min.

Form (8 Brezels 95 g each) Roll, stretch, rest. X4, then shape.

Dip in 4% Lye (use PPE!) and place on an Stainless steel or carbon steel pan. Lye will fuck up your aluminum, or coated pans.

Proof for 20 min Slice, and Bake at 390º F for 22-25 min.

Pour yourself a proper liter of bier, and eat your pretzel with butter or lard.