Homemade Bavarian Pretzels | Crispy & Fresh

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

In the bowl of a stand mixer, add 160 ml of lukewarm water, 50 ml of milk, the preferment, the remaining 10 g of yeast, the remaining 420 g of flour, as well as butter, salt, and oil. Knead on medium speed for about 10 minutes until a firm dough forms.

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