Ingredients
Instructions
- In a bowl, combine the water, sugar, and yeast.
- In another bowl, with a wooden spoon or in a stand mixer (using the dough hook), combine 690 ml (2 3/4 cups) of flour and the salt. Stir in the yeast mixture and mix on medium speed until a soft ball forms. Add the remaining flour if the dough seems too sticky. Knead for 5 minutes.
- Shape into a ball and place in a clean and lightly oiled bowl. Cover the bowl with a damp cloth and let rest in a warm and humid place for about 1 hour. Divide the dough into 8 equal pieces.
- For each pretzel, on a floured work surface, roll a piece of dough into a thin cylinders, about 60-cm (24-inch) long. Form a U with each cylinder and cross the two ends twice in the top third. Bring the two moistened ends to the base of the U and press to hold them in place.
- Place on a floured baking sheet. Cover with a clean cloth and let rise for 30 minutes at room temperature.
- With the rack in the middle position, preheat the oven to 200 °C (400 °F). Line a baking sheet with parchment paper.
- In a large pot of simmering water, poach 2 pretzels at a time, for about 1 ½ minutes on each side. Drain and place on the baking sheet.
- In a bowl, combine the egg and milk (egg wash).
- Brush the pretzels with the egg wash. Sprinkle with coarse salt. Bake for about 25 minutes or until golden brown. If desired, serve with yellow mustard.
- Prep Time: 25 mins
- Cook Time: 30 mins