°1 1/2 cups warm water (110-115°F)
°2 tablespoons of sugar
°1 packet of active dry yeast
°5 1/2 to 6 cups all-purpose flour
°2 teaspoons of salt
°4 cups warm water
°2/3 cup baking soda
°1 egg yolk
°1 tablespoon of water
°Coarse salt for sprinkling
In a large bowl, mix warm water, sugar, and yeast. Stir and leave for 5-10 minutes until the mixture becomes foamy.
Add 5 1/2 cups of the flour and salt to the yeast mixture and stir until a soft dough forms. If the dough is too sticky, add more flour as needed.
Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic.
Place the dough in a greased bowl, cover with plastic wrap, and leave to rise in a warm place for an hour, or until it doubles in size.
Preheat the oven to 450°F (230°C) and line a baking sheet with parchment paper.
In a large pot, bring 4 cups warm water and baking soda to a boil.
Divide the dough into 8 equal pieces and roll each piece into a long rope.
Shape the dough into biscuits, boiling each one for 30 seconds in the baking soda solution before placing it on the prepared baking sheet.
In a small bowl, whisk the egg yolks with 1 tablespoon of the water. Brush the egg whites on the pretzels and sprinkle with coarse salt.
Bake the cookies for 12-15 minutes or until golden brown.
Serve warm with mustard or cheese sauce, to taste. Enjoy!