German Pretzel Recipe

Have so many people asking for this recipe I'm just posting it here:
3 1/4 c unbleached bread flour
3 T unsalted butter - chilled and cut into 1/4" cubes
1 1/4 c tepid water
1 t dry yeast (not fast-rise)
2 1/4 t sea salt (or regular)

Rub flour together with butter till mixture is like coarse meal.
Add water and stir till absorbed.
Sprinkle yeast on one half of the dough and salt on the other.
With a wooden spoon, mix with a few strong strokes.
Knead till smooth and elastic - about 12 mintes, or 8 with a machine at medium

Form a ball and place in an oiled bowl. Cover with a damp cloth. Put in the oven with just the light on for about an hour or till the dough has started to dome and feels light and springy.

On a clean counter, cut the dough into 8 equal pieces. Cover and let rest for 5 minutes.
Roll each piece out to about 18" long with tapered ends. Shape your pretzel by crossing the two ends, leaving a loop. Cross them again to make a twist. Flip the ends back over the loop and pinch gently. Cover with plastic or a damp cloth and refrigerate for from 2 to 14 hours.

Preheat the oven to 350°

Now you'll need
4 quarts of water - brought to a boil
1/3 c baking soda
Add baking soda to the water 2 T at a time.
Take chilled pretzels. Add one at a time to the boiling water. When it floats to the surface, after about 30 seconds, add another. Turn the first and let boil another 20 seconds. Lift with a slotted spoon and drain well. Place on baking sheet. Continue with other pretzels.

Sprinkle pretzels with coarse salt or sesame seeds.
Bake 30 - 35 minutes or till beautifully browned.
Eat as soon as you like. If there are any left, you can store in plastic to keep soft, or in a paper bag for a couple of days to make crunchy...it's all good!

Enjoy!

The illustration was done for last year's Old Town Oktoberfest.