Best-Ever Soft Pretzels

Written By Sonia Holstein

Sonia grew up in a soft pretzel factory. Her parents, Kim and Scott, made this pretzel recipe for 17 years and sold pretzels across the country.

Pate Ferment=

- 133g bread flour

- 3g salt

- pinch yeast - 1g

- 1g malt

- 99g water, 82 degrees F

Dough Ingredients=

- 343g water, 20 degress celsius (68 F)

- 123g pate ferment

- 17g malt

- 660g bread flour

- 11g yeast

- 13g salt

- 33g butter

PROCESS=

**mix pate ferment, day before**

1. mix on first speed 4 minutes

2. mix on 2nd speed 3 minutes

3. leave at room temp for one hour

4. refridgerate until needed

**mix dough**

1. liquids in bowl first

2. add pate ferment and dry ingreidnets

3. mix on low speed 4 minutes

4. mix on high speed 6 minutes

5. portion into 150g pieces

6. pre-shape ooblong, cover 30 minutes

7. final shape, roll into ropes and twist

8. let proof 30 minutes until risen

9. boil= 3 qt boiling water to 4.5oz lye

10. use gloves and sunglasses, dip pretzels, place on rack! not parchment paper lol, IFYKYK

11. top with flakey salt

12. bake in convection oven at 425 for 10-12 minutes until golden

Sonia Holstein