Set the oven to 325°F / 163°C and leave it for 15 minutes so the rack is actually hot. Weigh all-purpose flour, unsalted butter, water, baking soda, egg, kosher salt. Bavarian pretzel is cooked in Bavaria as its own plate, not as a copy of a restaurant menu. Shape a tight pretzel dough, dip it in a hot baking-soda bath, and bake it until the crust is deep brown. Lye is the bakery dip. Baking soda is the bath this pantry uses. Amounts are for 4 from foods this library can count.
