Pretzel For A Crowd

Name: Pretzel For A Crowd
Ingredients: Dough; 22.80 ounces bread flour (5 1/2 cups); 9 grams active dry yeast (1 tablespoon); 11 grams kosher salt (2 1/2 teaspoons); 349 grams warm water, 95 to 100° Fahrenheit (1 1/4 cup plus 1 tablespoon); 57 grams unsalted butter, softened (4 tablespoons); 23 grams granulated sugar (2 tablespoons); Finishing; 1.25 ounces lye; 22 ounces boiling water (2 3/4 cup); 12 ounces cold water (1 1/2 cup); Coarse salt, for finishing (I like Maldon)

12 ingredients

1 steps

Ingredients

Dough
22.80 ounces bread flour (5 1/2 cups)
9 grams active dry yeast (1 tablespoon)
11 grams kosher salt (2 1/2 teaspoons)
349 grams warm water, 95 to 100° Fahrenheit (1 1/4 cup plus 1 tablespoon)
57 grams unsalted butter, softened (4 tablespoons)
23 grams granulated sugar (2 tablespoons)
Finishing
1.25 ounces lye
22 ounces boiling water (2 3/4 cup)
12 ounces cold water (1 1/2 cup)
Coarse salt, for finishing (I like Maldon)

Directions

1

["In the bowl of an electric mixer fitted with the dough hook attachment, mix the flour, sugar, yeast, and salt to combine.", "Add the water and butter and mix on low speed until the dough comes together, 3 minutes.", "Raise the speed to medium high and continue to mix until the dough is very smooth, 4 minutes more.", "Transfer the dough to a large bowl lightly greased with nonstick spray. Cover loosely with plastic wrap and let rise at room temperature until doubled in size, about 1 to 1 1/2 hours.", "Turn the dough out onto a lightly floured surface. Divide the dough into 10 even pieces (about 3 ounces each). Cover the dough loosely with greased plastic wrap on your work surface and let rest for 15 to 20 minutes", "Line a baking sheet with parchment paper. I like to use the bottom of the baking sheet so there's no edges getting in the way (or you can opt for a totally flat cookie sheet if you've got one!", "Start by making the outer ring: You'll use 3 pieces of dough, so start by gently pressing them together a bit. Press the dough into a slightly oblong shape, just by pushing it flat with your fingers. Start at the top of the dough (the end farthest away from you), and fold one third of the piece of dough over onto itself. Press firmly with your fingertips or with the heel of your hand to \"seal.\"" Continue to fold the dough over and press to seal until it has formed a log shape.""