Jurgen Krauss’ soft pretzel recipe

For the starter:

100g bread flour

2g salt

1⁄8tsp instant yeast

65ml water

For the dough:

400g bread flour

9g salt

20g honey

5g instant yeast

25g unsalted butter, room temperature

180ml water

Coarse salt crystals, for sprinkling

For the lye or bicarb dipping solution:

2L water

8g salt

80g bicarbonate of soda or 80g sodium hydroxide pellets