Laugenbrezel (Barley Malt Pretzels) for #TwelveLoaves

#TwelveLoaves is a monthly bread baking party created by Lora from Cake Duchess and runs smoothly with the help of Heather of girlichef, and the rest of our fabulous bakers. Our host this month is Heather from girlichef, and our theme is Malt.

For more bread recipes, visit the #TwelveLoaves Pinterest board, or check out last month's mouthwatering selection of #TwelveLoaves Jewish Breads!

At beer halls in Munich, these giant pretzels, which have a similar chew to bagels, are served with softened butter. A note: I had originally planned to make a gluten-free version since Jake is doing a gluten-free, dairy-free experiment. But when I remembered that barley has gluten, I used regular flour and told him he was out of luck. I'll make a gluten-free version with honey soon.

Ingredients

• 1½ T barley malt syrup 
• 1 T active dry yeast
• 1½ C warm water
• 3 T olive oil
• 4 to 5 C flour, plus more for dusting
• 2 T baking soda
• 1 C water
• fleur de sel for sprinkling
• butter for serving
• salt for serving

Procedure

Preheat oven to 475° F.

Stir together syrup, yeast, and water in a large bowl. Let bloom until foamy, approximately 10 minutes.

Add olive oil and flour. Stir until dough forms. Transfer to a parchment-lined work surface and knead until smooth and elastic, approximately 5 to 6 minutes. Halve dough - and working one piece at a time - roll dough into a 1½" thick rope; mine ended up being about a yard long.

Transfer rope to a baking stone and twist into a pretzel shape. Drape the ends of the pretzels over the body of the pretzel. Repeat with remaining dough, and let rest and rise for another 20 minutes.

Bring baking soda and water to a simmer in a medium saucepan, stirring constantly until baking soda dissolves. Brush each pretzel with the baking soda solution. Sprinkle with fleur de sel. Bake until dark brown, approximately 15 to 16 minutes.

Let cool for about 1 to 2 minutes. Rub with butter. Serve warm.

The #TwelveLoaves Malted Bread Basket...

• Chocolate Malt Baked Donuts from The Redhead Baker
• Chocolate Malt Sweet Rolls from HostessAtHeart
• Danish seeded rye bread with malted flour from The Bread She Bakes
• Demi Baguettes from Karen's Kitchen Stories
• Fruit and Malt Loaf from Cake Duchess
• Laugenbrezel from Culinary Adventures with Camilla
• Malted Guinness Beer Bread from girlichef
• Strawberry and Date Malted Loaf from Cheap Ethnic Eatz

If you'd like to bake along with us this month, share your Malt Bread using hashtag #TwelveLoaves!