Today’s National Pretzel Day! If I had known that earlier I would have fed my starter and made sourdough pretzels, but I didn’t and fortunately my jar of yeast in the freezer still works.
I made these mostly by memory, using a list of ingredients from my spreadsheet. The yeast amount is slightly less than the original recipe and I think it was just right.
For the lye solution I used 2 cups of water and 2 tsp (11g) of lye.
4 pretzels
| Ingredient | % | grams |
| all purpose flour | 100.00 | 250.00 |
| water | 55.00 | 137.50 |
| yeast | 2.00 | 5.00 |
| brown sugar | 1.67 | 4.18 |
| butter | 3.78 | 9.45 |
| fine sea salt | 2.80 | 7.00 |
| TOTAL | 165.25 | 413.13 |