Dough:
1000 g Nobilgrano flour N
500 g water 50%
80 g butter 8%
20 g salt 2%
10 g malt 1%
30 g compressed yeast 3%

Final dough temperature: 26/27° C

Procedure:
Knead all ingredients until smooth and homogeneous.
Let the dough rest for about 30 to 40 minutes.
Cut to the desired weight and form into strands, later the typical shape of the
pretzel.
Let rise 40-50 minutes, avoiding crusting.
Create a solution with:
- 1000 g water
- 30 g NaOH (lye)
Dip leavened pretzels and allow excess solution to run off.
Score the surface and sprinkle with coarse salt.
Bake at 210 °C until typically golden brown.
Baking time is determined by size.