Easter pretzels

1. Dough preparation

semi skimmed milk 1,5% 1.9 cup (450 ml) • fresh yeast 1.5 oz (42 g) • sugar granulated 1 tsp • all-purpose flour / plain flour 1.7 lb (750 g) • salt 1 tsp • chicken egg 1 pc • margarine 6.25 oz (180 g)

Slightly warm milk, pour it on the fresh yeasts, add 1 teaspoon of sugar and 1 teaspoon from measured flour. Let the leaven rise. Pour flour in a deeper pot, add egg, salt, melted butter and prepared leaven. Knead the dough until soft.

2. 

Cover the dough in the dish and it rise for about half an hour in a warm place.

3. 

all-purpose flour / plain flour

Lay the raised dough on a kitchen board sprinkled with flour. Shape it into rolls and cut them into several pieces.

4. 

Roll each piece into a rope, or just gently press outward until it is about 30 cm thin.

5. 

Form pretzel from each rope and let it rest for a while on the kitchen board.

6. 

chicken egg 1 pc • salt • crushed cumin • poppy seeds • sesame seeds

Place pretzels on baking tin lined with parchment paper. Brush each pretzel with beaten egg and sprinkle with salt. You can sprinkle pretzlels with crushed cumin or with poppy seeds, sesame seeds, etc. to your taste. Bake in preheated oven at medium heat, 25 minutes.

7. 

Store cool pretzels in the covered box.