1 1/2 tablespoons barley malt syrup
1 (1/4 ounce) package active dry yeast
3 tablespoons unsalted butter, softened, plus more for serving
4 cups flour, plus more for dusting
1/4 teaspoon kosher salt
2 tablespoons baking soda
Kosher salt (for sprinkling)
1. Heat a baking stone in the oven to 500°F. Stir together syrup, yeast and 1 1/2 cups
warm water in a large bowl, and let sit until foamy, about 10 minutes. Add butter, flour
and salt, and stir until dough forms.
2. Transfer the dough to a lightly floured work surface and knead until smooth and elastic,
about 8 minutes. Halve the dough and, working with one piece at a time, roll the dough
into a 4 foot rope, about 1 inch thick. Transfer the rope to the bottom edge of a sheet
of parchment paper. Keeping the center of the rope on the paper, pick up both end and
cross one end over the other. About 2 inches from the ends, twist them 1 or 2 times then
attach each end to the sides of the pretzel. Repeat with the remaining dough, and set
aside to rest for 20 minutes.
3. Bring the baking soda and 1 cup of water to a simmer in a 2-quart saucepan over
medium-high heat, stirring constantly until baking soda dissolves. Brush each pretzel
generously with the baking soda solution and sprinkle with kosher salt. Using a sharp
paring knife, make a 6 inch slash, about 1/4 inch deep across the bottom edge of each
pretzel.
4. Working one at a time, slide the pretzel, still on the
parchment paper, onto the stone. Bake the pretzel until
dark brown, about 15 minutes. Repeat with the remaining
pretzel. Let them cool for about 10 minutes. Serve warm
with butter.