How to make
For the first dough (main dough), dissolve the yeast and sugar in the slightly warmed water. Pour the flour and mix, until a homogeneous and sticky mixture is obtained. Cover the bowl with a towel and leave the gluten to develop nicely for about 1 hour and a half.
Pour the products for the second dough into the highly risen main dough and start kneading (5-10 minutes), preferably by using a mixer with dough attachments. Add a little flour, if necessary, until the dough becomes smooth, elastic, but still relatively soft.
Form it into a ball with greased hands, grease the dough well and leave it in a container covered with cling film for 1 hour.
Turn the dough (once it has doubled its volume) onto a lightly floured surface and press it to get the air out, then place it back into the bowl, cover it and leave for another hour.
Divide it into 7-8 equal parts and form a strip from each. Cross/twist the ends of each and twist twice, then fold up to the rounded part. It will be easy for you to see what I am talking about, by looking at the pictures.
Arrange them on a tray lined with baking paper, spaced apart. If you don't have a larger tray to fit them all, bake them in batches. Cover the shaped pretzels with a damp clean towel and once again leave them for 40 minutes.
Leave the oven to heat up to 390°F (200°C). In a convenient container, put the water on the stove and as soon as it starts to boil, pour the soda and mix.
Drop the pretzels in one at a time for 40-50 seconds each, remove them with a slotted spoon and arrange them in the tray. Sprinkle with coarse flaky salt and sesame seeds if you like.
Bake for 15-20 minutes or until they aquire a golden brown color.
Enjoy your meal!
Note: Pretzels are easy to make, but require more time due to the long and repeated rising processes. The result is extremely worth it, because that's how they become really wonderful and tasty.
