Butter Pretzel
The Spoonsparrow recipe for butter pretzels tastes great again and again.
Ingredients
- 1 cube yeast (42 g)
- 1 tbsp sugar
- 1 kg wheat flour (Type 405)
- 20 g soft butter
- 1 tbsp salt
- flour (for working and for the baking sheet)
- 50 g baking soda
- coarse salt (for sprinkling)
Instructions
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1.
Crush the yeast and mix with the sugar and 3-4 tbsp lukewarm water. Add the flour to the kitchen machine bowl, pour in the yeast mixture, butter, salt, and about 500 ml lukewarm water. Knead with dough hooks into a firm, smooth dough. Adjust flour or water slightly as needed. Cover and let rise for about 30 minutes.
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2.
On a floured work surface knead the dough again, shape it into a strand, and divide into roughly 15 equal pieces. Roll each piece into a strand about 40 cm long, leaving the middle slightly thicker. Shape into pretzels and press the ends together. Process all dough in this way and place on baking sheets lined with parchment paper. Cover again and let rest for about 15 minutes in a cool place.
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3.
Preheat the oven to 220°C (428°F) with both bottom and top heat.
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4.
Boil the baking soda in 2 liters of water in a pot. Let it cool just below boiling point. Gradually drop the pretzels into the solution, lifting them with a slotted spoon as soon as they rise to the surface. Place on a floured baking sheet and sprinkle with coarse salt. Open the oven door, spray water with a spray bottle to create steam, quickly slide the tray in, and bake for 20-30 minutes (depending on size) until brown and crisp. Remove from the tray and let cool.
