Homemade Lye Pretzels | Crispy outside, fluffy inside

In a small bowl, mix 10 g of yeast with 40 ml of lukewarm water and stir in 30 g of flour. Cover with cling film and let it mature at room temperature for approx. 2 hours.

Add 160 ml of lukewarm water, 50 ml of milk, the starter (Dampferl), and the remaining dough ingredients (420 g flour, 10 g yeast, butter, salt) to the bowl of a stand mixer. Knead on medium speed for about 10 minutes until a firm dough forms.

Dust the work surface with flour and turn the dough out onto it. Form into a ball with your hands, cover with a clean kitchen towel, and let it rise in a warm place for 30 minutes until its volume has doubled. Then briefly knead the dough again, form it back into a ball, and let it rest covered for another 30 minutes.