Authentic German Soft Pretzel with Salt

In a small bowl, combine the lukewarm water, sugar, and fresh yeast. Let it sit for 5-10 minutes until foamy.

In a large bowl, mix the flour and salt. Add the activated yeast mixture and softened butter. Knead the dough vigorously on a lightly floured surface for 8-10 minutes until smooth, elastic, and no longer sticky.

Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 45-60 minutes, or until doubled in size.

Divide the dough into 6 equal pieces. Roll each piece into a long rope, about 60 cm (24 inches) long, thicker in the middle and tapering at the ends. Shape each rope into a classic pretzel by forming a U-shape, crossing the ends twice, and pressing them firmly onto the bottom curve of the U.

Prepare the lye bath: WEAR PROTECTIVE GLOVES AND EYE PROTECTION. In a non-reactive (stainless steel or glass) container, carefully add the food-grade sodium hydroxide to 1 liter of cold water, stirring until dissolved. The solution will heat up. Work in a well-ventilated area. Preheat your oven to 220°C (425°F) and line a baking sheet with parchment paper.

Carefully dip each pretzel into the lye solution for about 20-30 seconds, turning once. Use a slotted spoon or spatula to remove, letting excess drip off. Place immediately onto the prepared baking sheet. Score the thickest part of each pretzel with a sharp knife or razor blade, then sprinkle generously with coarse pretzel salt.

Bake in the preheated oven for 15-20 minutes, or until deep golden brown and shiny. The internal temperature should be around 95-100°C (200-210°F).

Transfer the baked pretzels to a wire rack to cool slightly before serving. Enjoy your authentic German pretzels!