Ingredients

600g Organic White Flour No.4 (105)
475g water
40g sour dough starter
13g fresh yeast
200g Organic White Flour No.4 (105)
20g sunflower oil
15g salt
Lye (4%) - 750g water, 30g food grade sodium hydroxide (NaOH, E524)

Method

Mix 600g flour, water, sour dough starter and yeast until combined into a smooth soft dough and cover with a damp cloth. After 1 hour knock back the dough and leave for another hour.
Add 200g flour, sunflower oil and salt. Knead into a firm dough and leave to rest for 30min. Degas and divide dough into 12 pieces. Roll into 60-70cm long strands and shape into bretzls or braids. Leave uncovered for 10 minutes.
Wearing goggles and gloves, carefully add sodium hydroxide to cold water in a stainless steel sauce pan. Mix with a stainless steel spoon until dissolved completely.
With a stainless steel skimmer dip each bretzl in the lye for 3-5 seconds, place on a parchment-paper lined baking sheet and sprinkle with coarse salt. Bake at 230°C for 15-18 minutes.