Rye Pretzels

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King Arthur Flour


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2 cups (16 ounces) room-temperature water

1 tablespoon instant yeast

3 cups (13 1/4 ounces) King Arthur Organic High-Gluten Flour

2 cups (8 1/2 ounces) pumpernickel flour

2 tablespoons (1/2 ounce) non-diastatic malt powder or sugar

1 tablespoon (1/4 ounce) Deli Rye Flavor (optional, but key to the pretzels' flavor)

2 1/2 teaspoons salt

6 cups (48 ounces) water

2 tablespoons (1 1/8 ounces) baking soda

2 tablespoons (1/2 ounce) non-diastatic malt powder, barley malt syrup, or sugar

kosher salt; pretzel salt; herb salt substitute; caraway seeds; sesame seeds, or a combination

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