Photo by Farideh Sadeghin
Makes 12
Prep time: 15 minutes
Total time: 2 hours
Ingredients
4 cups|600 grams unbleached bread flour, plus more for dusting
2 tablespoons|40 grams honey
1 large egg plus 1 large egg yolk
6 tablespoons|55 grams rye flour
1 tablespoon|12 grams kosher salt
1 teaspoon|3 grams instant yeast
7 tablespoons100 grams unsalted butter, diced into ½-inch cubes
2 tablespoons|40 grams food-grade lye (also sold as sodium hydroxide)
flake or pretzel salt, to finish
miso honey mustard, to serve
Directions
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Author's Note: Unbaked frozen pretzels can be wrapped and stored for up to 2 months. If planning to store after baking, bake without salt, wrap, and freeze. Spritz frozen pretzels with water, sprinkle with salt, and warm in a 250°F oven for 25-30 minutes.
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