Homemade Soft Pretzels

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Michael Ruhlman


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20 ounces of flour (about 4 cups)

12 ounces water

1 or 2 teaspoons dry yeast (I use 3 grams)

2 teaspoons kosher salt (I use 12 grams)

4 teaspoons food grade lye dissolved in a quart of water

vegetable oil or spray

very coarse sea salt (or kosher salt) as needed

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