Soft Pretzels

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Leite's Culinaria
Uploaded by: David Leite


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2 1/4 teaspoons (one 1/4-ounce) package active dry yeast

1/2 cup warm water, plus more as needed, [between 100° and 115°F (38° and 45°C)]

1 tablespoon barley malt syrup, or 1 tablespoon firmly packed dark brown sugar

3 1/4 cups (420 grams) unbleached bread flour, plus more as needed

1/2 cup pilsner-style beer, cold

2 tablespoons (1 ounce) unsalted butter, cubed, at room temperature, plus more for the bowl

2 teaspoons fine sea salt, such as fleur de sel or sel gris

1/4 cup baking soda

1 large egg yolk

1 tablespoon cold water

Coarse sea salt, poppy seeds, sesame seeds, onion flakes, or whatever you desire

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