Laugenbrezel (Bavarian-Style Soft Pretzels)

subheading: For the Poolish: 80g high-protein all-purpose flour (½ cup plus 1 tablespoon), such as King Arthur, or bread flour (see notes)¼ teaspoon instant yeast80g (⅓ cup) room-temperature water:

subheading: For the Dough: 245g high-protein all-purpose flour (1 ¾ cups), such as King Arthur, or bread flour (see note):

1 heaping teaspoon Diamond Crystal kosher salt; if using table salt, use half as much by volume90g (⅓ cup plus 2 teaspoons) warm water, at 90ºF (32ºC)14g unsalted butter (1 tablespoon), melted and slightly cooled

Nonstick cooking spray

For Dipping the Pretzels (for alternate baking soda method, see notes): Nonstick cooking spray

30g (5 teaspoons) food-grade lye crystals720g (3 cups) water1 to 2 teaspoons pretzel salt

Directions at seriouseats.com

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