Austrian Pretzel Recipe | Daily Driver

First test from recipe at  https://dailydriver.com/austrian-pretzel-recipe/

optional changes recommendations from original recipe in italic

Ingredients:

500g all-purpose flour or bread flour for better texture and taste
250g cold water, add 10-15% if using bread flour
5g dried instant yeast
15g honey or granulated sugar
10g sea salt
30g cold butter
Mix all ingredients by hand for 10 minutes. Or mix with machine for about 5 min. Due to strength of dough a strong mixer is required. standard mixer may overheat or even break. Place dough in a bowl and cover to prevent from drying out. Let dough rest for 15 minutes.

Divide dough into 7 pieces (about 115g each) and round. Cover with a damp kitchen towel and let dough balls rest for 10 minutes.

Pre-shape dough balls about 5inches long. Cover with a damp kitchen towel and let rest for 5 minutes.

Shape pretzel. Transfer shaped pretzels onto baking tray lined with parchment paper. Place uncovered in fridge for about 2 hours.

Remove from fridge and dip in pretzel solution (see below) or brush with egg wash. Add any desired topping. Bake for about 15-20 minutes at 430 °F.

Enjoy!

Pretzel Solution

30g sodium hydroxide, 10g is enough when using a a small bowl and bezel size is not too big
1000g cold water, reduce water if using less sodium
Weigh 30g Sodium Hydroxide in plastic or glass container. Prepare 1000g cold tap water in plastic bowl. Using a whisk, stir the Sodium Hydroxide slowly into the water. Keep stirring until the Sodium H. is dissolved; water will become warm due to a chemical reaction. While wearing gloves and protective glasses, dip unbaked pretzels into solution. Not recommended for children under 15 years of age.

Other recipe versions with small variations.
https://www.innungsbaecker.de/rezept-brezel-in-vier-schritten-zur-perfekten-brezel