Bavarian Pretzels with Overnight Rise

In this reel you can see how I make them. For the pre-dough mix all ingredients in a large jar with a lid and let sit at room temperature for about one hour properly closed. Transfer to the fridge for about 12 to a maximum of 48 hours.

For the main dough take pre-dough and all remaining ingredients except for the butter to a large kneading bowl and knead with the machine on lowest for 5 minutes. Increase speed by one and knead for an additional 5 minutes. Now add the butter in small chunks and knead for about 10 more minutes. The dough should be elastic and glossy. If need be, knead a bit longer. Cover dough and chill in the fridge overnight. Remember that dough will rise, so you need to have a big enough container that has a lid.

On the following day divide the dough into 6 equal parts of 90-100 grams and roll them, without using more flour, into balls. Cover with a damp towel and let sit for 10 minutes. Then roll into 25cm long log and cover again with the damp towel for 15 minutes. Finally roll into 60-70cm long logs and form into pretzels (see pictures and video). The three "windows" of the pretzel should be same in size. Place the pretzels on parchment paper without the towel and let rise at room temperature for 30 mins. Then transfer to the fridge and let rise in the fridge for another 30 minutes.

Now you need to be fast and careful and the same time. Preheat oven to 210 degrees Celsius. Line a baking sheet with parchment paper and preheat this prepared sheet in the oven as well. Make sure to use gloves when you prepare the lye bath. It should not come in contact with aluminium. All utensils you use should first be rinsed in a lot of water and then washed normally. Use a creamic or glass bowl. First add the water and then the lye to avoid any splashes. Now it is essential you bathe all pretzels equally and that not too much time passes between the bathing as otherwise they won't brown evenly. I first removed them from the parchment paper as they usually are a bit sticky, then I placed each in the lye bath and pressed them down with a ladle. Slide on another parchment paper. Once done with all six, sprinkle quickly with salt and then slide this parchment paper onto the hot baking sheet with the extra parchment paper and bake for about 15-18 minutes or until a nice deep golden color. Spray with water right after baking for an additional shine.

Pretzels can be frozen. I tried different versions, the one I liked best was to freeze the fully baked pretzels. Take out as many as you need, spray with water and bake for about 10min at 160 degrees Celsius. They will be crunchy and as good as freshly made.