26 Feb
  • 1 1/2  cups of warm water
  • 4 teaspoons active dry yeast or 3 1/2 tbls fresh yeast
  • 1 teaspoon white sugar
  • 5 cups all-purpose flour
  • ½ cup white sugar
  • 1 ½ teaspoons salt
  • 1 tablespoon vegetable oil, or more as needed
  • ½ cup baking soda
  • 2 liters of boiling water
  • 1/3 cup honey
  • ¼ cup kosher salt, for topping


  1. Pour 1 1/2 cups warm water into a medium bowl. Dissolve yeast and 1 teaspoon sugar in warm water; let stand until creamy, about 10 minutes.
  2. Mix flour, 1/2 cup sugar, and salt together in a large bowl. Make a well in the center; add yeast mixture and oil. Mix well and form into a dough. If mixture is dry, add one or two more tablespoons of water.
  3. Knead dough until smooth, about 7 minutes. Lightly oil a large bowl, place dough in the bowl, and turn to coat with oil. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.
  4. Preheat the oven to 450F/220f. Sprinkle some semolina flour on a baking sheet.
  5. Boil 2 liters of water in a shallow pot and stir in baking soda .and honey until dissolved
  6. Turn dough out onto a lightly floured surface and divide into 12 equal pieces. Roll each piece into a rope and twist into a pretzel shape. Once all of the dough is shaped, dip each pretzel into the baking soda, honey -place in the boiling water for about 30 seconds and place on the prepared baking sheets. Top the pretzels with kosher salt.
  7. Bake in preheated oven until browned, about 8-10 minutes.

Serve with mustard and eat hot!

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