Ingredients

• 1 1/4 cups pasteurized camel milk, warm to 100 to 110°F, plus up to 2 tbsp if needed
• 2 1/4 tsp (7 g) active dry yeast
• 1 tbsp sugar
• 4 cups (480 g) all-purpose flour
• 1 tsp fine salt
• 2 tbsp melted cooled butter
• 8 cups water, for bath
• 1/4 cup baking soda, for bath
• 2 tsp coarse salt, for topping
• 1 tsp oil, for parchment

Method

1. Mix warm milk, yeast and sugar; rest 5 to 10 minutes until foamy. Add flour, salt and melted cooled butter. Knead 8 minutes into a smooth firm dough, adding milk by the teaspoon if dry.
2. Cover and rise 60 to 90 minutes until doubled. Divide into eight pieces, roll each into a 20-inch rope and twist into a pretzel.
3. Heat oven to 425°F and line two sheets with lightly oiled parchment. Bring 8 cups water to a simmer in a deep pot, then cautiously stir in baking soda; it foams.
4. Lower one pretzel at a time into the bath for 20 to 30 seconds total. Lift with a wide slotted spatula and drain briefly.
5. Put on sheets, sprinkle coarse salt and bake 12 to 16 minutes until deeply golden.
6. Cool 10 minutes before serving.