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Poolish
Pretzel Dough
Make the poolish by combining water, yeast, and flour. Ferment for 6-24 hours.
Make the dough by combining warm water, poolish, instant yeast, flour, salt, and malt powder. Mix on low speed, then add softened butter. Mix on medium-high speed until well developed.
Rest the dough for 30 minutes, then give it a strength-building fold. Let rise for 2 hours.
Portion the dough into 4 pieces, pre-shape into cigars, and let rest for 15 minutes.
Roll each piece into a 24-inch tapered tube and shape into pretzels. Proof for 1 hour, then refrigerate for 4-12 hours.
Make the lye bath by combining water and food grade lye. Carefully dip each pretzel in the lye bath for 15-20 seconds.
Place the lye-bathed pretzels on a parchment-lined sheet tray, sprinkle with salt, and bake at 425°F for 18-20 minutes until deeply golden brown.