The taste buds invite you to travel-3

Ingredients for 12 Pretzels

• 25 g of baker's yeast or 1 sachet of freeze-dried yeast
• 350ml cold water
• 650 g wheat flour type 550
• 2 level teaspoons of salt (12 g)
• 60g butter or margarine
• 500 ml baking soda max concentration 4%
• coarse salt

Preperation

Prepare 2 baking sheets: butter the sheets well and cover with a permanent baking sheet. Do not use a simple baking sheet: the baking soda soaks into the paper and it will be difficult to loosen the pretzels after baking.

In a bowl, mix the yeast, water, flour, salt and butter with an electric whisk (use the mixer hook) for at least 5 minutes until you obtain a firm and smooth dough. The dough should no longer stick.

Cut the dough into 12 portions.

Flatten each piece of dough and roll it to form a sausage of about 60 cm. The ends should be thinner than the middle. To form a pretzel, form an upside down “U”, twist the ends once and bring the ends back to rest on the thicker middle.

Place the pretzels by 6 on the baking sheets. Cover them with a clean kitchen towel and let rest for 30 to 60 minutes.
Then place them with the sheets in the freezer for 30 minutes. This prevents the pretzels from deforming.

Prepare a bath of baking soda as indicated on the package following the safety instructions. Immerse the pretzels in the baking soda bath (for more safety, wear gloves), rest them on the plates.

Slash the thick center of the pretzels with a knife and sprinkle with a few grains of coarse salt.

Bake in a preheated oven at 220° (convection heat) for 20 minutes.
Used baking soda can be kept in a glass container for reuse.