Mix all ingredients except for the pretzel liquor and knead into a smooth dough by hand or machine. This takes about 10 to 15 minutes. Let the dough rest in a sealed bowl in the refrigerator overnight or for at least 4 hours.
Portion the dough into portions of about 100g or according to the desired pretzel size.
Shape the dough portions into a ball and then press into a flat oval patty.
Fold the dough patty in once from bottom to center and then once from top to center.
Now shape the dough portion into an long sausage and let it rest for about 5 minutes. The time until all dough portions are so processed should be enough.
Now pre-lengthen the pretzel blank by rolling it with the flat palms of your hands, rolling the ends slightly thinner than the center.
Now loop the pretzel, press the ends firmly and place the pretzel on a baking sheet with baking paper.
Place the finished pretzels in the refrigerator to proof for approx. 1-2 hours. Do not cover the pretzels, so that a dry outer skin is formed, which provides a crispy crust. This process is called stiffening.
Preheat the oven to about 220 degrees. The baking temperature and time will depend greatly on how crispy you want the pretzels and how large the pretzel blanks are.
Then either spray or brush the pretzels with the pretzel lye or dip them in it for about 4 seconds. CAUTION!!! Real pretzel lye is CORROSIVE and should only be used with gloves and safety glasses. If you have concentrated lye, it must be diluted to about 2-4% lye with water according to instructions. Please follow the manufacturer's safety instructions.
Now sprinkle the pretzels with pretzel salt. Alternatively, coarse sea salt or fleur de sel also works.
Now bake the pretzels for about 15 to 25 minutes, depending on the desired crispness.
