Rene’s Austrian Pretzel Recipe
- 500g all-purpose flour
- 250g cold water
- 5g dried instant yeast
- 15g honey or granulated sugar
- 10g sea salt
- 30g cold butter
Mix all ingredients by hand for 10 minutes. Place dough in a bowl and cover to prevent from drying out. Let dough rest for 15 minutes.
Divide dough into 7 pieces (about 115g each) and round. Cover with a damp kitchen towel and let dough balls rest for 10 minutes.
Pre-shape dough balls about 5inches long. Cover with a damp kitchen towel and let rest for 5 minutes.
Shape pretzel. Transfer shaped pretzels onto baking tray lined with parchment paper. Place uncovered in fridge for about 2 hours.
Remove from fridge and dip in pretzel solution (see below) or brush with egg wash. Add any desired topping. Bake for about 15-20 minutes at 430 °F.
- 30g sodium hydroxide
- 1000g cold water
Weigh 30g Sodium Hydroxide in plastic or glass container. Prepare 1000g cold tap water in plastic bowl. Using a whisk, stir the Sodium Hydroxide slowly into the water. Keep stirring until the Sodium H. is dissolved; water will become warm due to a chemical reaction. While wearing gloves, dip unbaked pretzels into solution. Not recommended for children under 15 years of age.