Laugenbrezel

Method

Mix flour, yeast, sugar and salt together, then add warm water and butter, kneading for 10 minutes until smooth and elastic. Cover and prove for 1.5 hours until doubled in size. Divide dough into 8 equal pieces and roll each into a long rope about 60cm long. Form each rope into a pretzel shape by creating a loop, then twisting the ends and folding them back over the loop. Prove on baking paper for 30 minutes. Carefully dip each pretzel into the lye solution for 1-2 seconds per side, then place on baking trays and immediately sprinkle generously with coarse pretzel salt. Bake at 200°C for 20-25 minutes until deep golden brown and crispy.