Soft Salted Rosemary Pretzel

Makes 16
Bake @ 200C for 15 minutes

Preztel Dough
1 kg Plain Strong White Flour
1 tbsp Brown sugar
80 gm Butter (unsalted)
1 packet fast action dried yeast
260 ml milk
260 ml water
2 tbsp Salt unrefined

Method
Combine flour, sugar, butter, yeast and mix together
Add milk, water and salt
Knead for 20 minutes, the mixture will look lumpy, that OK!
Allow the dough for rise for 1 hour
Roll out 16 / 2cm thick ? 18cm long ropes
Form a classic pretzel shape
Allow the pretzel to rise for 1/2 hour
Plunge pretzels in Lye water for 30 seconds
Lay them on a lined baking tray brush with egg
Top with salt and rosemary
Then bake @200c for 15 minutes

For The Finishing Lye Solution
1 L Water
1/2 cup Baking Soda
Simmer @ 95C

Recipe thanks to Dale Sniffen – chefdale.com