Bavarian Pretzels

Ingredients:

Yeast: 7g (~1 pack)

Flour: 750ml (3 cups)

Water: 250ml (1 cup)

Salt: 1 Tsp

Sugar: 1 Tbsp

Egg (for the wash): 1

Directions:

Add the water and yeast together into a small bowl, using warm water. This will begin to froth and be ready after 5 minutes

In a large bowl, add all of the dry ingredients. Then, slowly add the water with yeast, and stir carefully. If you notice the dough is especially dry or moist, add more water or flour respectively, but only in very small amounts to adjust. 

Once the dough is ready, put in an oiled bowl or pan to sit for an hour. Once it has doubled in size, then cut off chunks of the dough and begin your knotting, as shown below. 

Let these sit for about 5 minutes and then put the pan in the oven to prove (around 30ºC/86ºF) for another hour, and then add the egg wash.

After this time, bake them on 175ºC/350ºF for 15-20 minutes until golden brown

Tip:

You may wish to top your pretzels with something like salt, rosemary, or roasted onion, which you can do after the glaze.