GERMAN PRETZELS

Steps:

• Add 100g of flour, all the yeast and the water into a bowl. Mix, cover with wrap and leave in a warm place to make a sponge. Add the rest of the flour, salt, milk, malt extract and melted butter. Mix and knead the mixture to make a firm dough (around 10 minutes) Proof for approx 1 1/2hours or until a point pushed in gently springs back. Punch down dough and start forming shapes. The easiest is to make batons around 2cm thick. If feeling adventurous, try the traditional shape. Roll the dough to a long (40 cm) rope with the middle 5cm bulged to a diameter of around 3 cm, tapering to the ends around 0.75 cm thick. Bring the two ends together about 5 cm in, overlap them, twist, and bring back to go over the main body Leave for 30 minutes uncovered in a warm room to rise. In the meantime bring the 1.5 litres of water to the boil in a large pot (around 20cm diameter) and add the baking soda. If you can find food grade sodium hydroxide (lye) use that at 3-4 tbs per litre, but be VERY careful and DO NOT let children near it. ALWAYS wear gloves and eye protection, or do as I do and go nowhere near it! Once the dough has risen, place the trays next to a cold window with some wind blowing. A fan can be used if there is no breeze. This develops a skin on the pretzels which gives that special chewy texture. Once done drop the shaped dough into the boiling solution (one at a time) until they float (about 5 seconds) Lay on a baking tray lined with baking paper. Sprinkle with sea salt and slash the dough to a depth of around 1cm in the thick part at the top-back. Bake at 400 degree oven for around 16 minutes or until well browned. Let cool before scarfing.