Amish-Style Soft Pretzels
A soft, twisted bread baked after an alkaline water (lye) bath.
Ingredients
water
10.5 oz
fresh yeast
0.33 oz
bread flour
12 oz
pastry flour
4 oz
salt
0.1 oz
sugar
0.3 oz
lye solution (water 8 oz mixed with baking soda 1 oz)
to taste
pretzel salt or coarse salt
to taste
Instructions
1
Mixing
Use the straight dough method.
2
Shaping
Divide: Using a bench scraper, cut strips of dough weighing 5 oz (150 g). On the work surface, roll with palms into even strips 30 inches (75 cm) long. Twist into pretzel shapes.
3
Soaking
Dip in lye solution (1 pt water with 2 oz baking soda). Place on a baking sheet lined with parchment paper. Reshape if necessary.
4
Topping and Baking
Sprinkle with pretzel salt. Bake at 500°F (260°C) for 8-9 minutes or until dark in color.
5
Optional Step
Immediately after baking, dip into melted butter and drain.
