Brezel

🔥 Prep

• Measure out 500 g flour into a large mixing bowl.
• Dissolve 10 g yeast in 250 ml warm water (≈ 38 °C) and let sit for 5 minutes until frothy.
• Melt 30 g butter and set aside.
• Measure out 1 tsp salt and 2 tbsp baking soda for later use.

🔥 Cook

• 1. Add the yeast mixture, melted butter, and salt to the flour; mix until a shaggy dough forms, then knead for 8‑10 minutes until smooth and elastic.
• 2. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm spot for 1 hour or until doubled in size.
• 3. Preheat the oven to 200 °C (390 °F) while preparing the baking soda bath.
• 4. Turn the risen dough onto a floured surface, divide into 8 equal pieces, roll each into a long rope (~50 cm), and shape into a classic pretzel form by making a U, crossing the ends, and pressing them onto the bottom curve.
• 5. Bring a large pot of water to a gentle boil, then stir in the 2 tbsp baking soda; boil each pretzel for 30 seconds per side, then remove with a slotted spoon and place on a parchment‑lined baking sheet.
• 6. Sprinkle the boiled pretzels with coarse sea salt, then bake in the preheated oven for 12‑15 minutes until golden brown and glossy.
• 7. Remove from the oven and transfer to a wire rack; let cool slightly for 5 minutes before serving.

🔥 Serve

• Serve the pretzels warm, optionally brushed with extra melted butter for richer flavor.
• Accompany with traditional German sweet mustard, Obatzda cheese spread, or a simple cheese dip.
• Pair with a cold German lager or a glass of apple spritzer for an authentic experience.