Bavarian Brezel

Combine flour, salt, yeast, and malt syrup. Add warm water and mix to a shaggy dough, then add softened butter. Knead by hand or stand mixer for 8–10 minutes until the dough is smooth, firm, and slightly tacky. Brezel dough is stiffer than bread dough — the low hydration (58%) creates the chew. Shape into a ball, oil lightly, cover, and let ferment at room temperature for 60 minutes until roughly doubled.

Divide the dough into 8 equal portions (about 90 g each). Working one at a time, roll each portion into a 60 cm rope that is thicker in the center and tapers at the ends. The center should be 2.5 cm thick; the ends, 5 mm. Cross the ends twice to form a twist, then fold the twist down onto the belly of the pretzel. Press the ends firmly to adhere. Place on parchment-lined trays. Chill uncovered in the refrigerator for 30 minutes — cold pretzels hold their shape better through the lye bath.

SAFETY: Wear rubber gloves and eye protection when handling lye solution. Prepare a 3% lye solution (30 g NaOH per liter cold water — add lye to water, never reverse). Dip each chilled pretzel for 30 seconds, turning once, then lift with a slotted spoon and drain briefly. Place on a rack set over a parchment-lined tray. Score each belly with a sharp blade or razor in a single slash, 5 mm deep. Scatter pretzel salt. Alternatively, use baked baking soda: dissolve 60 g baked baking soda in 1 liter water and dip for 1 minute — this produces a softer brown, not the dark mahogany of lye.

Bake in a preheated 220 C (425 F) oven with steam (add a pan of boiling water to the oven floor) for 14–18 minutes until deeply mahogany-brown with glossy, crackled crust. Do not open the oven in the first 8 minutes. The pretzels go from blond to amber to mahogany in a narrow window — watch from 12 minutes onward.