salty pretzels

Over the years, I've accumulated a small collection of recipes that call for malt powder. Something I didn't have in my supply cabinet until undertaking the bread baker's apprentice challenge. Pretzels fall into this category. So with malt powder in hand, I knew it was time to try out the original recipe.

The recipe is great for a number of reasons. You can choose to let the dough rise for a bit, or if you are in a hurry, bake right away. IF, and that's a big if, you have food grade lye and some plastic gloves, you can drop your pretzels in a pot of boiling lye water. Really, baking soda works even though it's not authentic. Don't want to wait for water to boil, why not just mist the tops or use an egg wash.

After you've decided what to do, throw them in a 425 degree oven for around 15 minutes, or until they get toasty brown. Try to let them cool for a few minutes so you don't burn your mouth, before enjoying with healthy dose mustard.

Pretzels
1 teaspoon instant yeast
1 tablespoon malt powder
3 cups flour
1 teaspoon salt
1 cup milk (warmed)

Mix everything up, and kneed for 5-10 minutes.
Proof for an hour, or divided and form 'ropes'
Shape pretzels - or create any shape you like.
Dip in a boiling water (30secs) or mist with water - or egg wash
Sprinkle on salt/poppy seeds/sesame seeds
Bake for 15 or so minutes in a 425 degree oven.
Layer on the mustard.
Eat.