Swabian Pretzels

Sift the flour into a large enough bowl and make an indentation in the center of the flour. Melt the yeast in a small amount of warm milk and pour it into the indentation. Sprinkle the butter and salt, cut into pieces, evenly over the top of the flour. Cover and let rest for about 15 minutes. Add the remaining warm milk and knead into a smooth dough. Divide the dough into 8-10 pieces and rest another time with the lid closed for about 20 min.

Preheat the oven to 180 °C (convection oven 160 °C). Grease the baking tray or cover with parchment paper.

Form pretzels from the dough pieces. Use the caustic soda solution as described. Place the pretzels on the baking tray, score them and sprinkle the granulated salt over them. Bake on the middle rack for 15-20 minutes. Carefully remove from the tray and cool a little.

There is no need to be afraid of making lye. Homemade with Kaiser baking soda and used correctly, this baking lye has nothing to do with the actual dangerous and caustic soda lye, caustic soda or soda ash. Always follow the manufacturer’s instructions on the package.

If you are afraid to boil the pretzel (lye production no.

2), can let the soda dissolve in a little boiling milk or in water and apply it with a brush (lye production no. 1).

When the pretzels are boiled in the lye water, the typical pretzel skin is formed, which is very desirable.

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