Homemade Salted Pretzels

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

Pour 160 ml lukewarm water and 50 ml milk into the bowl of a stand mixer, then add the starter, the remaining 10 g yeast, the remaining 420 g flour, butter, and salt. Knead at medium speed for 10 minutes until a firm dough is formed.

On a floured surface, form the dough into a ball, cover with a clean kitchen towel, and let it proof in a warm place for 30 minutes until it doubles in size. Then knead it again and let it proof for another 30 minutes, covered.