In a mixing bowl, combine all the pre-ferment, cover with plastic film and leave it at room temperature for 2 hours. Place it in the fridge overnight for a little nap.

On the next day. In a stand mixer bowl combine the water, malt(or sugar) and yeast and let it bloom for about 10 minutes.

Add about half the flour and the remaining ingredients. With the dough, the attachment kneads it for 1 minute.

Add the preferment + another half of the remaining flour. Knead on medium-low speed for another minute.

Add remaining flour and knead for another 3 minutes or until soft.

I like to knead it by hand for a minute at the end , gives a softer dough

Remove the dough from the stand mixer bowl, lightly oil the bowl and put the dough back in it. Cover with plastic film and let it rest for 1 hour.

Take the dough out of the bowl and cut it into 8 to 12 pieces (depending on how big you want them).

Roll each of the pieces into a roll.

Unlike the American-style pretzel, the German one keeps a “fat belly” and has thin arms. You can do so by not pressing too much on the center of your roll and instead pressing more of the extremities.

Twist the ends (arms) twice and tuck them back on the belly. Put on a backing tray covered with a parchment paper

Repeat for all pieces and cover with a clean dishcloth for 30 minutes.

Remove the dishcloth and place the baking tray ( with the dough) in the freezer for 15-20 minutes. This help tremendously for the next step.

While you wait, if you have an extra baking tray, cover it with parchment paper and lightly oil it. We will transfer our pretzels to it after we have dipped them in the lye solution. This will prevent any sticking.

Pre-heat oven at 445F

It’s now time to prepare the lye solution. Put your gloves on !! Fill your container with water and carefully stir the lye in.

Take the baking tray out of the freezer.

Carefully dip each pretzel in the lye bath for 20 seconds. Place on the baking tray with parchment paper that has been oiled. Repeat for all pretzels.

Using a knife, scar each of the pretzel bellies. Using a bread knife work really well

Sprinkle some pretzel salt or coarse salt on the pretzels

Put in the oven for about 15 minutes