Sourdough Pretzels Recipe

For Sourdough Pretzels: 

• All-Purpose / Type 55 Flour – 900g 
• Cold Water – 500g 
• SwissBake® Pretzels 10 Conc. – 100g 
• le’sourdo® GranoArte – 100g 
• Vegetable Oil – 30g 
• Fresh / Instant Yeast – 30g / 12g 

For Lye Bath (Handle with Caution): 

• Cold Water – 1000 ml 
• Food-Grade Lye – 30g to 40g 
• Coarse Pretzel Salt / Sesame – for topping 

Place all dough ingredients in a mixing bowl. Mix on slow speed for 4 minutes. Increase to high speed and mix for approximately 5 minutes. Ensure the final dough temperature does not exceed 24°C. No bulk fermentation or bench time is required. Immediately turn the dough out and scale it into 80gm to 120gm pieces, as desired. Roll each piece into a long rope and shape it into the classic pretzel knot. Place the shaped pretzels on parchment-lined trays. Proof for 30 minutes in a proofing chamber set at 32°C to 34°C and 75% relative humidity. After proofing, let the pretzels rest at room temperature for about 10 minutes. Place the trays in a freezer and freeze the pretzels for 40 minutes at -18°C. The pretzels should be firm to the touch. 

For Lye Dipping: Wear protective gloves and eyewear when handling lye solution. In a well-ventilated area, slowly add the lye to the cold water in a non-reactive bowl (stainless steel or glass), stirring until dissolved. Never add water to lye.  

Take the frozen pretzels out of the freezer. Immediately dip each frozen pretzel into the lye solution (ideal temperature 35°C) for 15-20 seconds. Using a slotted spoon, remove the pretzel, let the excess solution drip off, and place it back on the baking sheet. Sprinkle generously with pretzel salt and/or sesame seeds. 

Baking: Bake in a preheated oven at 180°C to 190°C for approximately 15 minutes. Bake without any steam to achieve the classic, crisp pretzel crust. The pretzels are done when they have a deep, mahogany brown color. Cool on a wire rack.