Mix all dough ingredients except Mimetic 32 at slow speed for 2-3 mins, fast speed for 7-8 mins until gluten is formed.
1700g – slightly round it up.
Flatten dough into rectangular shape after bulk fermentation and freeze overnight.
Sheet out Mimetic 32 to around 7mm pliable state, sheet out defrosted dough to around 7mm, and lock in Mimetic. Double -fold twice and let it rest in freezer for 30 mins, then chill for 30 mins. Sheet out dough to 5mm and cut into 1.5cm x 70cm strips. Rest the strips in chiller for 15 mins. Twist the strips and make into pretzel shape. Dip in lye water and place on tray with baking paper.