Content

• Part 2 of 4: Lasso Method
• Part 3 of 4: Twisting Method
• Part 4 of 4: Making the Perfect Soft Pretzels

1 Roll the dough into a long, thick thread with your hands. Place the dough on a floured surface. Rolling the dough back and forth, start shaping the sausage. Roll the dough until the desired thread length is obtained.

• Pretzel dough tends to shrink after rolling. Therefore, roll out the dough in half and let it sit for a few minutes, then roll it out to the end.
• The ideal length for pretzels is 45-50 cm, which will make a nice large pretzel.

2 Form the dough into a U shape and twist the ends. On a floured surface, roll the thread into a U shape.

• After that, twist the ends around each other two times, as shown in the picture.

3 Attach the twisted end to the base of the U shape. Take the twisted part of the pretzel and fold it over again until the ends meet at the bottom of the U.

• Imagine that the pretzel is a watch, you need to firmly fasten the twisted end of the dough between the numbers 5 and 7.
• If you are unable to attach the ends to the base of the pretzel, take some water or milk, dampen the attachment point and press down. You now have a pretzel ready to bake!

Part 2 of 4: Lasso Method

1. 1 Roll out the dough. Use your hands to roll the pretzel dough into a sausage that is 18 cm long and as thick as a cigar.
2. 2 Take one end of the rope in each hand. Lift the dough off the table by holding the ends with your hands. The left hand should be slightly higher than the right.
3. 3 Use a lasso motion. Use your right hand to gently lasso the dough to twirl the dough around you.
   • The dough must be twisted twice. To stop rolling, simply drop the dough onto a work surface.
4. 4 Attach the curled ends to the base of the pretzel. In this step, you must hold one end of the dough in each hand.
   • Wrap the ends of the pretzel again and attach to the base where the numbers 5 and 7 would be on the clock.

Part 3 of 4: Twisting Method

1. 1 Roll the dough into a thread. Using the palms of your hands, roll your dough into a thread 18 cm long.
2. 2 Fold and twist the dough. Fold the length of the dough in half and twist the two pieces around each other before pinning the ends together.
3. 3 Fold the dough in half again. After that, thread the twisted ends through the top hole. Press down on the ends to secure them.
4. 4 Repeat these steps for the rest of the test. When you're done, you should have 8 to 12 pretzels. This method differs in that the pretzels are thicker and softer than in the classic versions.

Part 4 of 4: Making the Perfect Soft Pretzels

1. 1 Mix the ingredients. To get the perfect soft pretzels at home, you will need the following ingredients:
   • 1 1/2 cups warm water
   • 1 tablespoon sugar
   • 2 teaspoons kosher salt
   • 1 sachet of active dry yeast
   • 4 1/2 cups flour
   • 40 g unsalted butter, melted
   • 2/3 cup baking soda
   • 1 large egg yolk
   • Coarse salt for sprinkling
2. 2 Combine water, sugar, kosher salt and yeast. In a large bowl, combine warm water, sugar, and kosher salt. Pour a bag of dry yeast on top and let the mixture stand for 5-10 minutes until it begins to foam.
3. 3 Add flour and butter. Add flour and melted butter. Knead everything well until a smooth, smooth dough is obtained that does not stick to the bowl.
4. 4 Leave the dough to rise. Remove the dough from the bowl and brush with vegetable oil. Then put the dough back and cover the bowl with cling film. Leave the bowl of dough in a warm, dark place until it doubles in size, which should take about 50-55 minutes.
5. 5 Boil water and baking soda. Pour 10 cups of water into a saucepan and add baking soda and bring to a boil. At this time, prepare two baking sheets, put parchment on them and brush with vegetable oil.
6. 6 Roll the pretzels. Divide the dough into 8 equal portions. Use one of the above methods and roll 8 pretzels.
7. 7 Dip the pretzels in boiling water. Dip each pretzel in boiling water for 30 seconds. Remove with a slotted spoon or spatula and transfer to a baking sheet.
8. 8 Brush the pretzels with egg yolk. Mix the egg yolk with a tablespoon of water. Use a brush to brush the surface of each pretzel with this mixture, this will give them a beautiful brownish tint, just like freshly baked. Sprinkle a little salt on each pretzel.
9. 9 Bake pretzels. Bake the pretzels in a preheated 450 ° oven for 12-14 minutes, until dark and golden brown. Place ready-made pretzels on a wire rack and cool before serving.