300g bread flour
2g instant active dry yeast
120g bread flour
180g all purpose flour
16g instant active dry yeast
3g bread improver (super soft)
20g milk powder
110g ice cube
120g Wescobee honey
120g anchor butter
Prepare the sponge by mixing flour, yeast and water on 1st speed for 3 minutes.
Ferment dough for 4 hours until dough is about 3 times the original size.
Prepare the dough by adding all the dry ingredients into the mixing bowl.
Premix egg, ice and honey. Add to the above followed by sponge on 1st speed for 1 minute and then 2nd speed for 2 minutes.
Add butter in several stages. Mix on 2nd speed for another 5 minutes until dough is fully developed.
Round up dough and rest for 15 minutes. Divide into 100g strips.
Mould to 36in (91cm) long and twist into pretzel shape.
Wet the surface and dip into multigrain to coat the surface.
Prove for 1 1/2 hour at room temperature or 1 hour at 37°C.
Egg wash and bake at 200 degrees Celcius for 12 to 15 minutes until golden brown.
Brush hot butter over the pretzels immediately.