Firebrand Pretzels

Proof yeast in 90-100 degree F water

Mix all ingredients except pate fermentee on Speed 1

Mix on Speed 2 and add pate fermentee in 3 additions, mixing for 30 seconds after each addition.

Check for window pane and continue mixing as necessary.

Bulk ferment in a covered container at room temperature.

Fold then allow to bulk ferment again.

Divide dough into equal portions and shape.

Proof at room temperature until doubled in size.

Stuff pretzels with cheese, chocolate, etc.

Chill in the refrigerator or freezer.

Submerge in lye (or baked baking soda solution). In the class we used lye, but at home I substituted with a baked baking soda solution (2/3 c baking soda that has been baked in the oven for 1 hour and 1 cup of water).

Add toppings. I did 3 different kinds: sea salt, pimenton, and everything (mixture of fennel, sesame, umami salt, garlic salt, sea salt).

Bake at 425 degrees.