Brezel

Warm some of the Water to lukewarm and stir in the Yeast with a little of the Barley Malt Syrup until it becomes foamy—this activates the yeast.

In a large bowl combine the Wheat Flour with Salt, then add the yeast mixture and softened or melted Butter. Mix and knead until you have a smooth, elastic dough.

Cover the dough and let it rise in a warm place until roughly doubled in size, about 1–2 hours depending on temperature.

Turn the risen dough out onto a lightly floured surface, divide into equal portions, roll each into long ropes and shape them into traditional pretzel knots or any desired form.

Prepare a lye bath carefully: in a heatproof, non-reactive container slowly add small amounts of Sodium Hydroxide to cold water (never pour water into lye). Do this in a well-ventilated area while wearing chemical-resistant gloves and eye protection; keep children and pets away. The solution should be shallow enough to dip each pretzel without submerging it completely.

Working one or two pretzels at a time, briefly dip each shaped dough piece into the lye solution, then transfer to a parchment-lined baking sheet. The lye bath is what gives the Brezel their distinctive color and flavor—handle with care.

Sprinkle the tops with a little extra salt (from the ingredients list) while still damp from the bath.

Bake in a preheated oven until the crust is a deep, rich brown and the interior is cooked through. Remove from the oven and let cool slightly on a rack before serving so the crust sets.

Store any leftovers in an airtight container; to refresh, warm briefly in a hot oven to revive the crust.