Sorry I missed your reply for so long! The book is packed with a lot of information about the process but here's the basic recipe:
One ¼-oz/7g package active dry yeast (I use 2¼ tsp bread machine yeast)
½ cup/120 ml warm water (between 100 and 115°F/38 and 45°C)
1 tbsp barley malt syrup or 1 tbsp firmly packed dark brown sugar. (I've used light molasses in a pinch)
3¼ cups/420 g unbleached bread flour
½ cup/120 ml cold pilsner-style beer
2 tbsp unsalted butter, cubed, at room temperature, plus more for greasing the bowl
2 tsp fine sea salt
Dipping solution:
2 tbsp food-grade lye
6 cups water
Stir yeast and barley malt syrup into warm water. If using traditional yeast, allow yeast to bloom for 5-7 minutes before proceeding. Stir in flour, beer, butter and salt until a shaggy mess. Using a stand mixer (dough hook, medium-low speed) or by hand on a floured board, knead until a smooth ball forms. It should be tacky but not sticky. If it's too dry to form, add water 1 tsp at a time. Continue kneading until elastic. Put it in a covered, greased bowl or a greased plastic bag and put it in the fridge for 8-24 hours. Longer = better flavor.
Allow dough to rise until doubled. Divide into eight portions for pretzels or dinner rolls...six portions for sandwich rolls. Shape as desired, cover with a damp towel, and allow to rise at room temperature until size increases by half.
Prepare dipping solution by filling a stainless steel pot with 6 cups of water. Wearing rubber gloves, add lye 1 tsp at a time. Heat solution on the stove top until it just starts to steam. Remove from heat until steam subsides (~5 minutes).
Obligatory warning: pure lye (or caustic soda) can cause eye damage and skin burns on contact. The prepared solution can do so to a lesser extent and vapors from the heated solution can cause respiratory irritation or injury. Work in a well ventilated kitchen and wear appropriate protective gear.
Why am I baking with poison? Even though you're dipping dough in a caustic solution, everything's going to be just fine. Baking causes a chemical reaction (a modified Maillard reaction) in the surface of the dough, involving the lye, proteins, and sugars. This renders the lye harmless and results in the lovely brown crust pretzels are known for.
Using a skimmer, dip the shaped dough into the hot solution for 20 seconds, turning after 10 seconds. Drain well and place on baking sheet. Top with coarse sea salt, if desired. Make a ¼-inch slit in each piece with a wicked sharp knife or razor blade (or bread "lame") and bake:
For pretzels and dinner rolls: 500°F for for 8–12 minutes
For sandwich rolls: 450°F for 12–16 minutes
)
