Bavarian Pretzel

Directions

1. 1
   Mix the yeast with 30ml warm water and when dissolved add the rest of the water the brown sugar and all the flour.
2. 2
   Knead dough until smooth and elastic.
3. 3
   Turn into an oiled bowl and cover with cling wrap and let rise 1/2 hour.
4. 4
   Preheat your oven to 220C.
5. 5
   Place a large deep pan on the stove and measure in cold water.
6. 6
   You will need to have the water at least 7cm deep so the amount of water depends on your pan size.
7. 7
   Now for every 250ml water add 2 tablespoons of baking soda.
8. 8
   Make sure the soda is dissolved and bring the water to a gentle boil and then leave to simmer.
9. 9
   Take a portion of dough and on a lightly floured surface roll out a bit thicker than a pencil and slightly tapering at the end.
10. 10
    Now form into pretzel shape by rounding off the centre of the dough, crossing over the 2 ends and looping back down and pressing into the the dough.
11. 11
    Let sit for a few minutes to rise slightly.
12. 12
    Sprinkle a baking sheet well with salt.
13. 13
    Make sure the water is simmering and place a pretzel in the water for just 10 seconds on each side using a large spatula to flip the dough.
14. 14
    Remove the pretzel from boiling water and place onto the salted a baking sheet.
15. 15
    Sprinkle salt on to the pretzels.
16. 16
    You can also sprinkle caraway seeds it you like.
17. 17
    Bake for 8-10 mins making sure they are a nices deep brown.
18. 18
    Best eaten warm.