Laugenbrezel (Soft Pretzels)

In a perfect world, I would have had German beer in my refrigerator. Just as well these soft, salty pretzels are near-enough to perfect with any beer.

Laugenbrezel (Soft Pretzels)
from Gourmet Traveller
Makes 6

10g dried yeast
2 teaspoons caster sugar
635g bakers flour
40g unsalted butter, softened
50g bicarbonate of soda
1 egg yolk, for brushing
Sea salt flakes for scattering

Combine yeast, sugar, 2 teaspoons fine sea salt and 60ml warm water in the bowl of an electric mixer fitted with a dough hook. Cover and set aside in a warm place until starting to foam (5-7 minutes). Add flour and 250ml warm water and knead until smooth (5-6 minutes). Add butter a little at a time, mixing continuously until incorporated and dough is very smooth (3-4 minutes). Place in a lightly oiled bowl, cover and set aside to rest in a warm place until doubled in size (1-1½ hours).

Knock back dough and divide into 6 even pieces. Roll each piece on a work surface to 45cm long so it tapers at the ends and is thicker in the middle (wet hands slightly to assist with rolling). Bring ends inwards and cross over once, then twist once more, then fold back and press ends onto the thicker side to create the pretzel shape. Place on a tray lined with baking paper.

Preheat oven to 200 degrees C. Bring 5 litres water to the simmer in a large saucepan over medium heat. Add bicarbonate of soda, stir to combine, then carefully add pretzels one at a time and blanch, turning once, until floating and slightly puffed (30 seconds). Remove with a slotted spoon and place on trays lined with baking paper. Brush with egg yolk, scatter with salt flakes and bake, swapping trays halfway through cooking, until golden brown (15-20 minutes). Serve warm.