Legend has it that the pretzel was invented by an Italian monk in the year 610 A.D. To reward young children for learning their prayers, he supposedly folded strips of bread dough to resemble the crossed arms of praying children. He called his creation pretiola, which meant “little rewards."Pretzel baking has most firmly taken root in the region of Franconia and adjoining Upper German-speaking areas, and pretzels have been an integral part of German baking traditions for centuries. Pretzel was the emblem of the Alsatian bakers’ and miller’ guilds in France. With its knotted shape it was once a lucky charm, and its crossed arms were supposed to offer protection against evil spirits - according to legend.

Pretzels in my house serve as versatile and convenient nutriment for various meals. They are perfect for sandwich lunches, quick and easy snacks, and even as burger buns. I frequently freeze them to have on hand for breakfast guests, making for a hassle-free meal option. Whether incorporated into Western Sandwiches for a savory twist or enjoyed simply with butter and honey for a touch of sweetness, pretzels add a satisfying crunch and flavor to any dish. Their ability to adapt to different culinary uses makes them a staple in my kitchen.

Yield: 12 pretzels

Ingredients:

• 400g fermented white dough

• 500g white bread flour

• 10g fresh yeast

• 15g sugar or honey

• 10g sea salt

• 50g unsalted butter

• 100g milk

• 100g filtered water

• Egg Wash Mixture: 1 egg with pinch of salt and few drops of strong coffee

• toppings such as sesame seeds, course salt or black seeds or cinnamon sugar if you have a sweet tooth

Instructions:

1. Preheat the oven to 250°C or 500°F.

2. Prepare a large baking tray(53.3 x 38.1 x 2.5 centimeters) with lightly oiled parchment paper

3. Rub yeast into flour with your fingertips in the large bowl.

4. Add all other ingredients until well combined. The dough will be stiff. Leave it covered with thick baking cloth for 30 minutes. Resting the dough will make it easier to knead it.

5. Knead the dough by folding the dough onto itself with the rolling pin as picture above. Keep folding for about 15 minutes until the dough is smooth. No need to flour dust the working table.

6. Let the dough rest for another 30 minutes well covered with thick baking cloth.

7. Divide the dough into 12 even pieces and roll each piece into app. 20cm long.

8. Form into a heart shape by bringing two ends to the center, crossing right end over the left to make a twist , then tuck each side end onto the back of each pretzel.

9. Place each pretzel on oiled parchment paper and glaze with egg wash. Let it rise for 45-60 minutes,

10. Glaze again with egg wash and sprinkle with your favorite seeds.

11. Place pretzels in the oven and turn down temperature to 230°C or 450°F.

12. Bake for 10-15 minutes rotating the tray half way.

13. Bake until golden brown.

14. Cool on the wire rack for at least 10 minutes before serving

    SMACZNEGO!