How to make
You can work with a mixer. Use a flat tray covered with baking paper. Oven - 360°F (180°C). Bake for about 20 minutes.
If working with fresh yeast, it is necessary to feed it beforehand with 1 tsp. of sugar and 1/2 tbsp. of flour and a little warm milk. Leave it to rise. If working with dry yeast, no pre-fermentation is necessary.
Knead the sifted flour, salt, beaten egg, yogurt, melted butter and yeast into a dough. Leave it to rise and double in size in a bowl greased with a little olive oil/oil and wrapped in fresh cling film at room temperature.
The risen dough is divided into 12 equal balls and each ball is made into an elongated strip - not very thin. Two strips are taken and twisted into each other and their ends joined in a circle. Place them onto baking paper and leave them to rise again for 20 minutes.
The pretzels are brushed with egg, sprinkled with sesame seeds and coarse salt. Bake at 360°F (180°C), until they're nicely browned.
The savory pretzels are ready.
Note: These pretzels are usually made at Easter time, with a raw egg placed in the middle of each one and baked like that. Since they are very delicious, I also make them throughout the year, but I bake them without an egg, of course.
I worked with a mixer, putting all the ingredients together and beating the dough, until it was no longer stuck to the bowl. The dough should be soft, pleasant to the touch and elastic. When working with the risen dough, the worktop is not floured, so that the dough does not dry out, it is greased from the bowl in which it had risen.
I used coarse salt for the pretzels. Before dividing the dough into 12 balls, I measured it on a scale and it was about 2.3 lb (1048 g) and it is divided into 12 and the balls of dough are about 3.1 oz (88 g) each.
