Homemade Pretzels with Coarse Salt

1. 1 Wheat flour 85 g
2. 2 Dry yeast 2 g
3. 3 Milk 2.5%pack 930 ml ≈ $0.88 50 ml
4. 4 Butterpack 180 g ≈ $1.58 8 g
5. 5 Sugar 5 g
6. 6 Baking soda 3 g
7. 7 Sea salt 2 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Warm the milk³ until lukewarm, mix in the sugar and yeast, and let sit for 10 minutes until lightly foamy.

2. Add the flour, melted butter⁴, and 1 g salt, kneading into a smooth dough for 5 minutes.

3. Cover and let rise for 40 minutes until the dough noticeably expands.

4. Roll the dough into a 50 cm-long rope, shape into a pretzel, and let rest for 10 minutes.

5. Boil 500 ml of water with baking soda, dip the pretzel for 20–30 seconds, then transfer to a parchment-lined baking sheet.

6. Sprinkle with the remaining coarse salt and bake at 210 °C (410 °F) for 15–18 minutes until golden brown.