Method

Make the Dough

• In the bowl of a stand mixer with the paddle attachment, add all the ingredients for the dough minus the water
• Mix together for a few seconds
• Add water(/milk mixture) and mix until combined
• Raise speed and mix for 4 minutes
• Roll dough into a tight ball and coat with oil
• Cover and let rise for 2 hours

Shape

• Transfer dough onto unfloured work surface and divide into 6 portions
• Elongate a portion into a baguette shape, and fold it into a tube, using your palm to press it tightly into shape
• Cover and let rest for ~10 minutes
• Roll the portions into cylinders, keeping the center thicker than the ends
• Form a large U shape
• Pick up the ends and twist them around each other twice
• Attach the ends to the belly of the pretzel
• Place on a baking mat and freeze to firm up
• While waiting, mix the lye solution in a medium mixing bowl
  • Make sure to wear gloves

Dip and Bake

• Immerse the firm pretzel in lye solution for ~10 seconds
• Place on a silicone lined baking sheet and add any toppings
• Score along the thicker parts to control where it bursts
• Let prove for about an hour
• Preheat oven to 500F
• Lower temp to 450 and bake pretzels for ~12 minutes, one sheet at a time