Ingredients
- 1 packet dry yeast (active)
- 1 cornmeal
- 1 at a time
- 500 gr all purpose flour
- 350 ml warm water
- 14 gr dark brown sugar
- 8 gr salt
- 7 gr brown sugar
Carefully transfer risen pretzels to boiling water with a spatula and boil on one side for 2 minutes, flip and boil other side for 1.5 minutes. Transfer boiled pretzels to a rack to drain for 1 minute. Arrange pretzels on a baking sheet, lightly dusted with cornmeal, and sprinkle with kosher salt. Bake for 20 minutes until golden brown.
