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1
In a large bowl, dissolve the dry yeast in lukewarm water, and add the salt and sugar and mix well.
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2
Add the bread flour all at once, add the fat, then mix until no longer floury.
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3
Once the dough comes together, place it on a work surface and knead well for about 10 minutes while leaning your weight into the dough, kneading until the surface becomes glossy.
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4
Roll into a ball, place it in a bowl, cover with plastic wrap, and let sit for 20 minutes at room temperature (first proofing).
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5
Divide the dough into 6 even pieces, then roll them into balls.
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6
Cover in plastic wrap and let rest for 20 minutes.
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7
(If the air is dry, place a damp towel over them.)
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8
With the sealed edge on top, flatten each ball into a 12 cm circle either with your palm or a rolling pin.
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9
Tightly roll each piece into a stick, making sure not to incorporate any air.
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10
(Cover in plastic wrap to prevent them from drying out.)
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11
Starting with the first rolled stick, use both hands to roll the stick into a 55-60 cm long strand.
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12
The strands should be thick in the center, and become narrow toward the last 10 cm on each end.
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13
Twist the ends around once.
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14
Affix the ends to the circular portion as shown to make the classic shape of a pretzel.
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15
If the dough doesn't stick, use a bit of water.
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16
Cut parchment paper into 12 x 12 cm sheets, place them on a baking tray, and lay the shaped dough on top.
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17
Cover in plastic wrap,and let sit for 20 minutes at room temperature for a second proofing.
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18
Dissolve the baking soda in 700 ml of water, bring it to a boil, turn off the heat, then dunk the shaped dough (still attached to the paper) in the baking soda water for about 15 seconds.
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19
From time to time, stir up the baking soda water to keep it uniform.
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20
Remove the parchment paper first, then, using a ladle strainer or similar utensil, remove the pretzels, and place them on a baking tray lined with parchment paper.
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21
Adjust the shapes, set aside for several minutes until the surface dries, then, using a razor or knife, slash along the edge where they have split from rising.
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22
Sprinkle rock salt along the slashed edge, then bake for 17 minutes in an oven preheated to 200C (until golden brown).
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23
The shapes of the pretzels sold in Germany vary according to the region they are made.
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24
The one on the left shows the Swabian-style of a narrow twisted portion with small loops.
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25
The pretzel in the center is the Bayern style.
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26
They do not slash them.
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27
The pretzel on the right is the Baden style, where the twisted portion is also thick.
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28
The loops are about the same size as the remaining hole.
