4 h 0 min

Step 1

In a bowl add the water, yeast, dates honey, and mix well.

Step 2

Add the flour, butter, salt, and mix well until all the ingredients have been incorporated into the dough. Then, keep kneading on a working surface for 10-12 minutes until you get a smooth and elastic dough.

Step 3

Round the dough into a tight ball and place in an oiled bowl, covered with a towel, until doubled in size.

Step 4

Deflate the dough and divide it into 120 gr pieces. Round each piece into a tight ball and let them rest, covered with a towel, for about 20 min.

Step 5

Open each ball into a long strand, leaving the center of the strand thicker than the edges.

Step 6

Cross the edges twice and stick them to the sides of the thick part of the strand.

Step 7

Place on an oiled parchment paper and let them rest, covered with a towel, for 30 min.

Step 8

Then transfer the shaped pretzels to the fridge for at least 1h (you can let them rest in the fridge overnight).

Step 9

When you are ready to bake, preheat the oven to 400F or 200C.

Step 10

Prepare a lye bath: WEAR GLOVES!!! lye powder can be very dangerous if getting into direct contact with your skin. In a bowl mix the lye powder and the water until the lye have completely dissolved in the water.

Step 11

Dip each pretzel in the lye bath for 10-15 sec on each side, drain and place gently on a baking tray.

Step 12

Sprinkle salt on the thick part of the pretzels and score a nice cut.

Step 13

Bake for 10-14 min, until you achieve a dark mahogany-colored crust.

Step 14

Enjoy while hot with some spicy mustard.

Step 15

YASSS!