Summary

Ingredients

• 500g flour
• 1 cube yeast
• 250 ml milk, warm
• 50 g butter
• 2 teaspoons salt
• 3 tablespoon baking soda
• 1 liter water
• Salt, granular

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Instructions

1. Knead a smooth, rather firm dough from flour, yeast, milk, butter and salt and divide it into 10 pieces. Shape the pieces into round balls and let them rise under a damp kitchen towel for about 30 minutes. Then shape the balls into a long strand with tapered ends. The pretzel is then looped from these strands of dough.
2. For the pretzel lye, put 3 tablespoons of baking soda and 1 liter of water in a saucepan and bring to the boil. The pretzel dough pieces are dipped into the still hot lye for about 5 seconds with a slotted spoon or similar.
3. The pretzels are then placed on a baking sheet lined with baking paper and cut lengthways at the thickest point with a sharp knife, sprinkled with granular salt and baked at 180 ° C for 30 minutes.