Homemade pretzel bread with sea salt

Tip: tap a step to mark it as done.

1. Mix the yeast with the lukewarm water and cane sugar and let stand for 5 minutes. Meanwhile, melt the butter, stir in the milk, and set aside. After 5 minutes, add the milk mixture to the yeast mixture.

   

2. Add the flour and salt and knead by hand or with a stand mixer until the dough is smooth and elastic. Grease a bowl with oil, place the dough in it, cover with a clean kitchen towel, and let rise in a warm place for at least 1 hour, or until doubled in size.

3. Preheat the oven to 200 °C (400 °F) and bring the water to a boil in a large pot. Carefully and slowly add the baking soda to the boiling water. Remove the dough from the bowl, gently press out the air, and divide it in half.

4. Shape each half into a small loaf or another shape and lower it into the boiling baking soda water. Boil for 60–90 seconds, turning halfway through.

   Line a baking sheet with parchment paper and lightly brush it with oil. Let the bread drain, then transfer it to the prepared baking sheet.

5. Immediately sprinkle both loaves with coarse salt and lightly score the tops with a sharp knife or razor blade. Bake for about 22–25 minutes, rotating the baking sheet halfway through.

6. Remove the baked loaves from the oven, immediately brush with melted butter, and let cool before slicing.

Tip: Do not use an aluminum pot for the baking soda bath, as the alkaline water will darken it. Lower the loaves into the water and lift them out with a wide slotted spoon to keep the soft dough from stretching.

This recipe was translated from the Slovak original: Praclíkový chlieb s morskou soľou