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German · Bread
Butter Pretzels
Soft milk-and-butter pretzels dipped in boiling baking-soda water before baking, which gelatinises the surface into a shiny, chewy mahogany crust over a tender crumb.
- YieldServes 8
- Hands-on1 h
- Total2 h 3 min
- Difficulty
Ingredients
- 400 gall-purpose flour, sifted
- 200 mlmilk, 70 ml and 130 ml
- 8 gactive dry yeast
- 40 gbutter, cubed
- 8 gsalt
- to tasteMaldon sea salt, for topping
Dipping bath
- 800 mlwater
- 30 gbaking soda
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