Round / Long Pretzel

Ingredients:

Mehudar 70% spelt flour
2 Tablespoons dry yeast
6 Tablespoons sugar
2 ½ cups lukewarm water (550gr)
½ cup oil (110gr)
1 Tablespoon salt

Method:

Mix the flour, yeast, and sugar.
Add the water and oil (leave a bit of the oil aside for later). Knead well.
Add the salt, and towards the end, add the reserve oil.
Continue kneading for ten more minutes until you get a soft, pliant dough that is pleasant to the touch.
Form a ball and place it in a bowl. Cover it with a nylon bag (pressed over the dough) and place another cover over that). Allow to rise for an hour.
Roll a piece of dough to eliminate air bubbles. Create a rope out of the dough, and form the shape of a pretzel.
Spray the pretzel lightly with water, and dip it into a plate of sesame or other seeds.
Place it in a pan for the 2nd rising until it’s doubled in volume. (You can let it rise on the oven door, while the oven’s on).
Put it in the oven, pre-heated to 200C, and bake for 15 minutes.

For this recipe you can use any one of the following flours:

Wholegrain spelt flour, 100% Wholewheat Flour