German pretzels
4 cups flour 2 pkg instant yeast 1 cup warm water (110-115 degrees) 2 tsp salt 1 tsp granulated sugar 1 1/4 tsp diastatic malt powder 3 tbsp softened butter Coarse salt for topping Water bath: 2 quarts of water 1/2 cup of baking soda. Mix all dry ingredients together in a stand mixer with the bread kneading paddle. Add the warm water and stir until blended. Add the 3 tbsp of softened butter and knead for 11 minutes. The dough should stick to the sides of the bowl and create holes as it pulls away. Cover the dough with a towel and allow it to rise for 30 minutes. Stretch and fold the dough. Turn it 90° and repeat four times. Cover with a towel and allow it to rise another 30 minutes. Cut the dough into eight to 12 equal portions. Roll into a pretzel refrigerate overnight, uncovered or at least for 2 hours. Bring the 2 quarts of water to a boil. Add the baking soda. There will be a chemical reaction and it will ...