Traditional German Pretzels: Chewy

Instructions:

1. In a stand mixer, combine warm water, yeast, and malt powder. Let it sit for 5 minutes until foamy.
2. Add flour and salt. Mix on low until a shaggy mass forms, then add softened butter. Increase to medium speed and knead for 5–7 minutes until the dough is smooth and tacky.
3. Place dough in a greased bowl, cover, and let rise in a warm spot for 45–60 minutes until doubled in size.
4. Punch down the dough and divide it into 8 equal portions. Roll each piece into a long rope approximately 18-20 inches long.
5. Twist the ropes into traditional pretzel knots.
6. Cover the shaped pretzels and chill in the refrigerator for 60 minutes to firm up the gluten.
7. Prepare the alkaline bath by dissolving baking soda (or lye) in water. Briefly dip each chilled pretzel into the solution.
8. Place pretzels on a lined baking sheet, sprinkle with coarse sea salt, and optionally apply egg wash for extra shine.
9. Bake for 15 minutes or until the crust reaches a deep mahogany brown.