German Pretzels

In a large bowl, combine 300 ml warm water, 7 g dry yeast and 1 tsp sugar. Add 500 g flour, 10 g salt and 30 g melted butter; knead into a smooth, springy dough for 8–10 minutes.

Cover the bowl with a towel and leave the dough in a warm place for 60 minutes, until roughly doubled in size.

Punch down the dough, divide it into 8 equal pieces and roll each one into a rope about 50 cm long, thicker in the middle and tapering at the ends. Shape into pretzels by crossing the ends twice and pressing them onto the top curve.

Place the pretzels on a baking sheet lined with parchment paper and let rest for 10 minutes. Meanwhile, bring 1 L water with 3 tbsp baking soda to a boil, then reduce to a gentle simmer.

Carefully lower the pretzels into the soda bath one at a time for 30 seconds, lift out with a slotted spoon, shake off excess liquid well and return to the baking sheet. Sprinkle each pretzel with coarse salt.

Put the baking sheet in the fridge for 30 minutes: the surface will dry out slightly, helping the crust brown better.

Preheat the oven to 240 °C. Using a sharp knife, score the thick part of each pretzel, place the baking sheet in the oven, lower the temperature to 220 °C and bake for 12–15 minutes, until dark golden.