Laugenbrezeln (German Lye Pretzels)

Name: Laugenbrezeln (German Lye Pretzels)
Cuisine: Eastern European & German
Ingredients: 2⅓ cups (12¾ ounces), bread flour; 1 teaspoon, table salt; 1 teaspoon instant or, rapid-rise yeast; 1 cup room temperature, water; 2 tablespoons, unsalted butter, softened; 40 grams, lye crystals or ½ cup baking soda; , Pretzel salt

Side Dishes
Eastern European & German
Vegetarian
Breads
Super Bowl

By Andrea Geary ･ Appears in Cook's Illustrated September/October 2022

Making pretzels the way German bakers do combines science and arts and crafts with a frisson of (manageable) risk. The process is fun; the payoff is spectacular.

SERVES Makes 6 pretzels

TIME 2¾ hours, plus 3 hours 10 minutes rising, resting, and chilling

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