Laugenbrezel (German Soft Pretzels)

Method

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1. 1Spread the baking soda on a lined tray and bake it at 120 °C for 1 hour; this turns it into a stronger alkali that gives the pretzels their dark crust. Let it cool, store in a jar and avoid touching it with bare hands.
2. 2Mix the flour, yeast, sugar and salt, add the warm water and butter and knead for 8-10 minutes. The dough should be smooth, elastic and slightly firm; add a spoonful of flour if it sticks.
3. 3Cover and let the dough rise in a warm spot for 45-60 minutes, until clearly puffed.
4. 4Divide the dough into 8 equal pieces. Roll each into a rope about 50 cm long, thick in the middle and thin at the ends.
5. 5Lay the rope in a U shape, cross the ends and twist them around each other twice, then press the ends onto either side of the thick belly. Place on a parchment-lined tray and leave uncovered for 15 minutes so the surface dries slightly.
6. 6Preheat the oven to 220 °C. Bring 1 litre of water to a boil, lower the heat and slowly add the baked soda (it will foam). Wearing gloves, dip each pretzel for 20-30 seconds using a slotted spoon, then return it to the tray.
7. 7Cut a slash about 5 mm deep along the thick belly with a sharp knife and sprinkle with coarse salt.
8. 8Bake for 15-18 minutes, until deep mahogany and shiny, with the slash opened up and crackled. Cool slightly on a rack and serve with butter.