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 boil up for a moment. Stand back and allow it to settle down. 

Place the pretzels into the water bath for 9 seconds each side. 

Place the dipped pretzels on a parchment lined cookie sheet and sprinkle with the coarse salt. 

Bake at 400° for 18 to 22 minutes.