Traditional Pretzel

A glossy mahogany crust sprinkled with coarse salt that cracks when bitten. The crumb is dense and soft, releasing the scent of fresh yeast and nutty butter.

• Prep time: 50 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 519
• Protein: 12 g
• Carbs: 93 g
• Fat: 10 g

Ingredients

• 500 g Wheat flour ( sifted )
• 300 ml Mineral water ( lukewarm )
• 20 g Fresh baker's yeast ( crumbled )
• 40 g Minimum butter sweet ( softened )
• 1 pinch White sugar
• 10 g Gray sea salt
• 40 g Baking soda ( for the bath )
• 1 tbsp Fleur de sel ( for topping )

Instructions

1. Yeast preparation

   In a bowl, dissolve the crumbled yeast in lukewarm water with the sugar. Let it rest until a thick foam forms on the surface.

2. Kneading the dough

   Mix the flour and sea salt. Incorporate the softened butter and the yeast mixture. Knead vigorously until the dough is smooth, elastic, and no longer sticks to your fingers.

3. First proofing

   Place the dough in a mixing bowl, cover with a damp cloth, and let it double in size in a warm, draft-free spot.

4. Shaping

   Divide the dough into 8 pieces. Roll each piece into a 50 cm long rope, thicker in the center. Cross the ends twice and fold them back onto the base to form the knot.

5. The bicarbonate bath

   Bring one liter of water to a boil with the bicarbonate. Dip the pretzels for 30 seconds. They should float to the surface. Drain them on a baking sheet.

6. Baking

   Sprinkle with fleur de sel. Bake at 200°C. The crust should take on a dark mahogany hue and become quite firm.

Chef's tips

• The bicarbonate bath is essential for the chemical reaction that creates the brown color.
• If the dough resists shaping, let it relax for 5 minutes before finishing rolling the ropes.

Storage

Store for 2 days in a paper bag. Reheat for 2 minutes in a hot oven to restore their crunch.