This Soft Pretzels with Smoked Salt recipe will have you eating a pretzel that’s soft, chewy, salty, and smells like malt and whiskey.
For the Dough
- 500g Bread Flour
- 10g Salt
- 8g Fast-Action Yeast
- 40g Butter
- 28g Diastatic Malt Powder (optional)
- 300g milk
Olive oil for proofing
For the Baking Soda Bath
- 7 liters of water
- 21g Baking Soda
- Smoked Salt
For the dough
Add the flour, milk, yeast, salt, and melted butter to a mixer bowl with the dough hook attachment. Add the Diastatic Malt Powder to the milk, stir, and dissolve into the milk.Set the mixer speed Slowly pour the liquid into the flour and mix until a dough is formed. About 10 minutes. By then the dough should be smooth and glossy.
Put the dough in a bowl with a little olive oil (prevents a skin from forming on the dough). Cover with a tea towel or plastic wrap and let the yeast rise until doubled in size (about an hour).
Preheat the oven to 400F
Once the yeast is risen separate the dough into 12 equal pieces and roll into a rope. Roll into the traditional pretzel shape and set aside.
Add the baking soda to 7 liters of water in a pot and bring to a boil. Submerge the pretzels for about 5 seconds each and set aside on a baking tray with a silpat. Bake for 20 minutes and let cool in a wire rack.
Top with smoked salt as needed.
The skin on the dough prevents even growth when the yeast is rising.
For this dough, you really want to use bread flour instead of All Purpose, the higher protein content in Bread Flour will help develop that gluten. If you use AP flour, you may end up with a denser product that has less elasticity and a shorter crumb structure.
I added Smoked salt before baking and after as needed. Some flakes fell off during handling so feel free to salt before and / or after the bake as you see fit.
- Category: Bread
- Method: Baking
- Cuisine: German