Steps
- In the stand mixer bowl, crumble the yeast.
- Pour the milk and water, warmed to about 40°C, over the yeast. Mix to fully dissolve.
- Add the flour, butter, salt, and sugar.
- Knead on speed 1 for 10 minutes.
- Cover and let rest for 1 hour at room temperature.
- Stretch the dough into a 60 cm long rope. Shape, then let rest for 30 minutes covered with a towel.
- Preheat the oven to 200°C with a rack inside.
- Bring the brine to a simmer and poach the pretzel for 15 seconds on each side.
- Drain carefully, place on a baking mat. Brush with egg wash and sprinkle with coarse salt.
- Bake for 15 minutes.