Pretzels

Ingredients:

• 360 ml warm water, lukewarm

• 1 packet active dry or instant yeast

• 1 teaspoon salt

• 1 tablespoon sugar, brown or white

• 1 tablespoon unsalted butter, melted

• 460-500 gr all-purpose flour

• coarse sea salt, popp seeds, sunflower seeds, sesame seeds (for topping)

Baking Soda Bath:

• 120 gr baking soda

• 2,160 ml water

Instructions:

1. Whisk the yeast into warm water and allow to sit for 1 minute.

2. Mix in the salt, sugar and melted butter.

3. Slowly add the flour, a little at a time. Mix with a wooden spoon until the dough is thick and no longer sticky. Poke the dough with your finger and if it bounces back, it is ready to knead.

4. Turn the dough out onto a floured surface. Knead the dough for 5 minutes and shape into a ball.

5. Cover lightly with a kitchen towel and allow to rest for 10 minutes.

6. Preheat oven to 200°C. Line 2 baking sheets with parchment paper. Lightly grease with butter.

7. With a sharp knife or pizza cutter, cut dough into sections.

8. Roll each piece into a 40-50 cm rope. Take the ends and draw them together so the dough forms a circle. Twist the ends, then bring them towards yourself and press them down into a pretzel shape.

9. Bring baking soda and the water to a boil in a large pot. Drop 1-2 pretzels into the boiling water for 20-30 seconds. Any more than that and your pretzels will have a metallic taste.

10. Using a slotted spatula, lift the pretzel out of the water.

11. Place pretzel onto prepared baking sheet. Sprinkle your favorite toppings (sea salt, poppy seeds, sesame seeds or sunflower seeds).

12. Bake for 12-15 minutes or until golden brown.

13. Pretzels can be stored in an airtight container or zipped bag for up to 3 days.