Josh Forisha


Makes 6 pretzels, takes about 2½ hours


Alkaline Solution

  1. In a medium bowl, combine all dough ingredients and stir until a shaggy dough is formed.
  2. Turn dough onto work surface, and knead until smooth and supple (8–10 minutes). Bulk fermentation: let rest until the dough has roughly doubled in size.
  3. Punch down dough and cut into 6 even pieces, forming however you'd like. Let rest 30 minutes.
  4. Cover and refrigerate for at least one hour.
  5. Heat oven to 425°F and make alkaline solution (adding lye/soda to water slowly).
  6. Dip each pretzel into the solution for 30–60 seconds, turning it over occasionally, and place back on baking sheet.
  7. Sprinkle with flaky salt, and bake about 15 minutes.
270 g Water Mix and knead 10 min Bulk proof (doubled) Divide, shape, rest 30 min Refrigerate 1 hour Submerge 1 min Bake at 425°F for 15 min
7 g Yeast
½ Tbsp Brown Sugar
1 Tbsp Butter
450 g Flour
½ Tbsp Salt
1 qt Water Combine carefully
1 Tbsp Lye