Salzburg Beer Pretzel

Add yeast and salt to the water, then add the flour and knead thoroughly for 10 to 15 minutes until it becomes a smooth dough. Let rise in a warm place for about 20 minutes, covered with a damp cloth. Punch dough down again, knead for another 5 minutes and let rise again. Briefly knead pretzel dough again, form rolls as thin as possible, about 25 cm long, and shape each into pretzels. To do this, place dough roll in a horseshoe shape in front of you so that both ends face your body. Then lift the ends, loop them around each other once like a knot, place the ends on the left and right side of the loop thus created and the pretzel is ready. Place pretzel on baking paper or greased baking sheet and brush with a mixture of egg yolk and water and sprinkle with coarse sea salt and caraway seeds. Bake in the preheated oven at 220 °C for about 35 minutes until golden brown.

Preparation Tip:

If you place the pretzel briefly in boiling brine before baking, the result is a particularly smooth "lye dough", which is also where the name "lye pretzel" comes from.

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