Soft Pretzels

Mix together water, yeast and sugar in a jug to activate the yeast

Add flour, brown sugar and salt in a bowl of a stand mixer

Once yeast is foamy, add to the flour

Mix the ingredients and slowly add the melted butter

Knead this mixture until you have a soft dough that is smooth and elastic, and just a little sticky

Shape the dough into a ball and place into a lightly oiled large bowl

Cover it with plastic wrap and let it rise until doubled (takes about an hour)

After an hour start preheating your oven to 230 degrees Celsius

Add 2 liters of water and baking soda to a Dutch oven and bring it to a boil

Meanwhile, divide the dough in 6 equal pieces (about 100 gram each)

Roll out each piece of dough until you have a 60 cm long rope

Form the rope into a U shape with the two ends pointing away from you

Take the two ends and cross them, left over right, about 5 - 7 cm from the ends and then cross the ends again, right over left

Lightly moisten the two ends with water and fold the two ends down and press them into the bottom of the U at the 5 and 7 o'clock positions

Place on a baking sheet lined with aluminum foil and is brushed with a flavourless oil

Gently place 2 pretzels at the time (top of the pretzel facing down) in the water when it has come to a boil

Boil for 30 seconds, then turn the pretzels over and boil for an additional 30 seconds

Remove the pretzels from the water and place the pretzels back onto your prepared baking sheet

In a small bowl whisk egg yolk with the milk and

Gently brush the top of the pretzels with the egg wash

Sprinkle the pretzels with some sesame seeds on top

Bake for about 10 minutes or until golden brown.

Half way through baking, turn your baking sheet front to back.

Remove from oven and place on a wire rack to cool.