This distinctive German bread has a dark brown crust and a salted top. The dough is briefly boiled in baking soda water before baking. Shape it into knots or sticks and serve as a snack.
Dissolve the yeast and sugar in the lukewarm water. Add the flour, salt and melted butter, then knead until smooth.
Cover the dough and let it rise in a warm place for about 1 hour, until doubled in size.
Divide the dough into equal portions and roll each into a long rope. Twist it into a classic pretzel knot and press the ends to seal.
Boil each pretzel in the boiling baking soda water for 20–30 seconds, then lift it out with a slotted spoon.
Arrange the boiled pretzels on a baking sheet and brush them with egg yolk. Sprinkle with coarse salt and bake in a preheated oven until dark brown. The boiling water is very hot; handle it carefully.
Important: The brief baking soda water bath before baking gives pretzels their distinctive dark crust and flavor; do not skip it. Contains gluten. Best eaten warm on the day they are baked.
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