Dissolve the yeast in 180 ml of water with 1 tsp sugar, let stand for 5 minutes. Pour the flour slide, make the center hole, add salt, put 2 tbsp. softened (not melted!) margarine or butter and pour in the yeast. Knead the dough, if necessary, adding a little flour. In the kneading process several times I beat off lump of dough on the table (it becomes lighter). The dough is very plastic, feels silky, well-molded and does not require flour for butchering (in General, the beauty, not the dough!!) Formed a thick cushion, cut it into 12 pieces.

On the delay to put the dough is not necessary, immediately work on. From the piece of dough roll harness length of about 40 cm (centimeter even got!), the center of the braid should be thicker and the ends thinner. Daughter tried the process of forming the pretzel (pretzels) to capture. I think everything is clear.

The finished pretzels stacked on sheet, cover with a towel and put in a warm place for 15 minutes (I put in a slightly heated oven). But this time... ... in a saucepan bring to a boil 1 liter of water with 1 tsp of baking soda. When it boils, remove from heat - let our bath for "bath" ready. Now every pretzel is omitted in this alkaline water FOR half a minute, remove with a slotted spoon and place back on sheet. In the "bath" the pretzels grow on the eyes! "Redeemed" pretzels again cover with a towel and leave on the table (and can be put on the cold) for 30 minutes.

While they are cooling we heat the oven to 225* for about 30 minutes put the sheet in the oven and bake for 25-30 minutes (I baked 20 minutes at 225*, then 10 minutes at 190*). Who likes softer, bake until Golden brown; who likes hard - to brown. The finished pretzels out of the oven, then grease them with plain cold water and sprinkle with coarse salt. ALL! Now only to wait until they cool down.

How do you like these babies? The crust is firm, crispy and the inside soft crumb... Cut along butter... yum!

Invite!