Yesterday’s Pretzels with Cheese Sauce and Bratwurst with Mustard plus one Radish

# Laugenbrezel

* 430g Bread Flour
* 240g Water
* 30g Butter
* 10g Salt
* 10g Dry malt
* 6g Yeast

4% Lye Dip

* 800g Water grams
* 32g Lye grams

Steps

1. Mix water, half the flour, butter, yeast, malt
2. Add remaining flour and salt
3. Knead for 5 minutes
4. Measure out and ball with tension. Rest for 5 minutes.
5. Flattened ball and make cylinders. Rest for 5 minutes.
6. Make long fat ropes and cut in to bites
7. Ferment uncovered for 40 minutes
8. Refrigerate uncovered for 60 minutes
9. Preheat 400F
10. Dip, Salt and add seeds
11. Bake for 15 minutes