Homemade Bavarian Pretzels

In a small bowl, mix 10 g of yeast with 40 ml of lukewarm water and incorporate 30 g of flour. Cover with cling film and let it ferment for 2 hours at room temperature.

In the bowl of a food processor, pour 160 ml of lukewarm water, 50 ml of milk, the previously prepared starter, and add the remaining 420 g of flour, 10 g of yeast, butter, and table salt. Knead at medium speed for 10 minutes until you obtain a dense and elastic dough.

Sprinkle the work surface with flour and turn out the dough. Form a ball with your hands, cover it with a clean towel, and let it rise in a warm place for 30 minutes, until it doubles in volume. After rising, knead the dough a little more, form a ball again, and let it rise, covered, for another 30 minutes.