Buttered Soft Pretzels

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Aida Mollenkamp


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1 cup whole milk or water (heated to 100°F to 115°F)

1 tablespoon barley malt syrup or granulated sugar

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

Melted butter, for the bowl and for brushing pretzels at end

2 2/3 cups all-purpose or bread flour, plus more for dusting the work surface

1 teaspoon kosher salt, plus more for sprinkling

3/4 cup warm water

1/4 cup baking soda

1/4 cup barley malt syrup (optional)

A pinch of ground spice (such as cinnamon sugar, curry, paprika, sesame seeds, etc) for garnishing pretzels, optional

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