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Chewy Bavarian pretzels with a deep mahogany crust and a soft white middle. A baking soda bath does the job of lye safely at home.
Stir the yeast and the brown sugar into the 320 ml lukewarm water and wait 5 minutes until foamy. Add the 4 cups bread flour, the 10 g salt and the 3 tablespoons soft butter and knead for 8 to 10 minutes until smooth and springy.
Cover and leave in a warm place for 50 to 60 minutes until doubled in size and a finger poked into it leaves a dent that fills back slowly.
Divide into 8 pieces and roll each into a 60 cm rope that is thick in the middle and thin at the ends. Make a U, cross the ends twice and press them onto the fat part of the curve.
Heat the oven to 220°C. Bring 2 litres of water to a rolling boil in a wide pot and add the 12 teaspoons baking soda a spoon at a time, standing back as it foams. Lower the pretzels in one at a time for 30 seconds each and lift them onto a lined tray.
Brush with the beaten egg, sprinkle the sea salt over and cut a shallow slash across the thick part. Bake for 14 to 16 minutes until a deep glossy brown.
Cool for 10 minutes on a rack and eat the same day, ideally still slightly warm with mustard.
