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These sesame and poppy seed-coated homemade pretzels with their crispy brown exterior and soft chewy interior are a perfect snack for any time of the day. I like making these Soft Pretzels topped with Sesame and Poppy Seeds as they were one of my favorite school snacks. They are best served warm right after they are taken out of the oven.
0:00 - Intro
0:36 - Prepare the dough
1:57 - Divide the dough
3:00 - Shape into pretzels
4:11 - Dip in baking soda water
5:23 - Brush with egg and top with seeds
6:13 - Baking time
Ingredients
Makes 12 pretzels
4 cups (500g) all-purpose flour
1 ¼ cup (300ml) warm water
2 ¼ tsp active dry yeast (25g fresh yeast)
1 tbsp (15g) sugar
1 tsp (5g) salt
Topping
1 egg ,beaten
Sesame and poppy seeds
sea salt flakes
For Simmering
1 quart (1 liter) of water
3 tbsp (45g) baking soda