The characteristic German pretzel bread, boiled in baking-soda water before baking, with a dark brown crust and a salted top surface. Shaped into knots or sticks, it's served as a snack.
Dissolve the yeast and sugar in warm water and mix with flour, salt and melted butter; knead until you get a smooth dough.
Cover the dough and let it rest in a warm place for about an hour until doubled in size.
Divide the dough into equal pieces, roll out into long ropes, and twist into a classic pretzel knot shape, sealing the ends.
Boil each pretzel in boiling water with baking soda for 20-30 seconds, then remove with a slotted spoon.
Arrange the boiled pretzels on a tray, brush with egg yolk, sprinkle rock salt on top, and bake in a preheated oven until deep brown. Caution: the boiling water is very hot, work carefully.
Important: The brief baking-soda water boil before baking is what gives the pretzel its distinctive dark crust and characteristic flavor, and shouldn't be skipped. Contains gluten. Best consumed warm on the day it's baked.
Foaming occurs when you add baking soda to the boiling water — this is normal; boiling the pretzels briefly is enough, keeping them in longer makes the texture soggy.
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