|125 ml||white sugar|
|500 ml||water — warm|
|10 g||dried instant yeast|
|250 ml||flour — cake|
|250 g||bicarbonate of soda|
|eggs — whisked|
|30 ml||sea salt — coarse|
|30 ml||sesame seeds|
Line 3-4 large baking sheets with baking paper and grease with nonstick spray.
1 DOUGH Mix the sugar, water and instant yeast well. Leave to stand for at least 10 minutes or until the mixture becomes frothy.
2 Add the oil to the yeast mixture and mix.
3 Set aside 60ml (¼c) of the flour. Put the rest of the flour and the salt in a large mixing bowl. Make a well in the middle and pour in the yeast mixture. Mix with a fork until a dough forms.
4 Lightly flour a surface with the reserved flour and turn out the dough onto it. Knead until the dough is soft and elastic. Add more flour if the dough is too sticky. Shape the dough into a ball and transfer to a greased dish. Cover and stand in a warm place for 1 hour until it doubles in volume.
5 Turn out the dough, lightly knead again and divide into 18-24 pieces. Roll out each piece into a long sausage shape then form a pretzel. Transfer to one of the prepared baking sheets. Repeat with the rest of the dough. Leave the pretzels to rise in a warm place for another 30 minutes.
6 Preheat the oven to 230°C.
7 WATER MIXTURE
Pour the water and bicarbonate of soda into a large saucepan. Heat while stirring until the bicarbonate of soda has dissolved. Reduce the heat, put the pretzels in the saucepan in batches and simmer for 30 seconds. Remove carefully from the saucepan and pat dry with kitchen towels. Return the pretzels to the baking sheets. Repeat with the rest of the pretzels.
8 TO FINISH
Brush the pretzels with the whisked egg and sprinkle the sea salt and sesame seeds (if using) over. Bake for 7-10 minutes or until golden and cooked.