Bavarian Lye Pretzel Bytes
Recipe courtesy of Casey Konkol, Executive Pastry Chef, Kalamazoo Country Club, Kalamazoo, Mich.
- For Dough: In a small pot, heat on low the butter, milk, and salt. In a separate bowl add the warm water and sugar, mix together. Add the yeast. Let stand for 15 minutes until yeast bubbles. In stand mixer bowl, add flour, make a well in the center, pour the milk mixture to the middle and cover with flour. Pour the yeast mixture around the outer edge of the flour. Using the dough hook, gradually mix the liquids into the dry until the flour starts to absorb the liquid. Engage the dough hook and mix on speed one until the dough comes together, 1-2 minutes. On speed two mix dough for 10 minutes, or until smooth. Place back into the bowl, cover, and let rise for 30-40 minutes in a warm place, or until doubled in size. Divide dough into 20-gram pieces, roll each piece into a log shape. Roll each log into 4 inches length, cut in half and place on a silpat lined baking sheet. Chill in cooler for 1 hour.
- For Lye Bath: Wearing rubber gloves and safety goggles, mix the water and the food-grade lye in a medium bowl. Dip the chilled pretzel dough in the lye for 30 seconds on each side. Drain the dough and place on the silpat in preparation to bake. Sprinkle with course salt, bake in 450°F oven for 5-8 minutes or until dark brown.