Dark Pretzel

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Dark Pretzel

by Lemon Drop from A Recipe Reborn

““A traditional Dunesfolk bread twisted into the shape of a knot and sprinkled generously with coarse-ground salt before being baked to a deep brown.””

— Eorzea Database

• Prep time: 10 minutes
• Cook time: 17 minutes
• Proof time: 75 minutes
• Yields 12 pretzels

US	Ingredients	Metric
1 + ½ cups	water	350 mL
1 tbsp	yeast	8 g
1 tbsp	maple syrup	15 mL
2 + ½ cups	all-purpose flour	400 g
1 cup	rye flour	125 g
1 tbsp	Kosher salt	15 g
½ cup	butter	115 g
1 tbsp	black sesame seeds	9 g
1 tbsp	black salt	18 g

Alkaline Solution

US	Ingredients	Metric
10 cups	water	2500 mL
½ cup	baking soda	150 g

1. Combine the water, yeast, maple syrup in a large bowl and stir to activate the yeast.
2. Add the flours and salt and then knead the dough for 6 minutes.
3. Cover the dough and allow it to rise for 1 hour.
4. Cut the dough into 12 equal pieces.
5. On a lightly floured work surface, roll the pieces into balls.
6. Roll the balls into 24 inch or 61 cm cylinders and then fold each cylinder into a pretzel shape.
7. Let the shaped dough proof for 15 minutes.
8. Prepare the alkaline solution by bringing the water to a boil and adding the baking soda.
9. Boil the pretzels in batches for 30 seconds on each side.
10. Transfer the boiled pretzels to a wire rack to drain.
11. Preheat the oven to 450°F/232°C and coat baking pans with butter.
12. Melt the remaining butter and brush it generously over the boiled pretzels.
13. Sprinkle black sesame seeds over each boiled pretzel.
14. Sprinkle black salt over each boiled pretzel.
15. Transfer the garnished pretzels to the buttered pans and bake them for 8 minutes.
16. Rotate the pans, switch racks and bake for another 8 minutes.
17. Serve and eat the pretzels while they are still warm, reheat in a warm oven or microwave.

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This recipe was created by adapting from:

Soft Rye Pretzels - Kim Boyce via Food 52