banner image

Bretzls and braids


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)


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.