ABOUT THE RECIPE
1 teaspoon dry yeast
1 cup white flour
1 cup whole wheat flour
2 teaspoons sugar
1 ½ cup lukewarm water
½ teaspoon salt
coarse salt (to taste)
A NOTE ON MEASUREMENTS
We work with chefs from all around the world, which is why we include both imperial (cups/ounces) and metric (grams) measurements. To achieve best results, we highly recommend that you utilize a kitchen scale and follow the metric measurements when possible.
Put the yeast in a bowl. Add both flours, the sugar and one-half teaspoon of salt. Add the water and mix the dough together until a bowl can be formed.
Sprinkle a workboard or table with about a tablespoon of flour and rub some flour on your hands. Knead the dough on the floured board until it is smooth and elastic, about four to five minutes. Punchi it and squeeze it until it feels like a rubber ball.
Break off pieces of the dough the size of a walnut. Roll each piece between the palms to form a thin rod shape about eight inches long. Shape each length into a pretzel. Wet the ends slightly so when they are pinched to the curved part of the pretzel they will stick.
Preheat the oven to 450 degrees.
Beat the egg lightly with a fork and, using a clean brush, coat the top of the pretzels with the beaten egg.
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