Pretzels — this may be your first time making these snack pastries. We have the failproof recipe.

Ingredients:

6 cups sifted all-purpose flour

a light pinch of salt

2 tablespoons instant yeast

2 tablespoons sugar

3 to 4 cups lukewarm water (for kneading)

1/2 cup vegetable oil

1 tablespoon coarse salt (for sprinkling on top)

1/2 cup raisins

1/2 cup baking soda

4 to 5 cups water for dipping the dough

1 egg

a small pinch of vanilla

Method:

Put the yeast with 2 tablespoons of sugar and 1/2 cup lukewarm water to activate. Then add the sifted flour and a pinch of salt and knead, gradually adding lukewarm water until the dough holds together.
Add 1/2 cup oil and knead well.
Divide the dough into two portions. Place the first portion in a large bowl to rest for 1 hour. Add the raisins to the second portion and knead them in.
Also leave the raisin dough in a bowl to rest for 1 hour.
In a large pot, pour 4 or 5 cups of water and add 1/2 cup baking soda; stir, bring to a gentle simmer, then remove from the heat and set aside.
After an hour of proofing, divide the dough into 5 or 6 equal pieces. Roll each piece into a long rope to form a pretzel shape, shaping them as shown in the photo or as you like. Place them on a baking sheet lined with parchment paper.
Take each shaped piece and dip it into the baking-soda water for just 30 seconds, then return it to the baking sheet.
Gently stretch or separate each piece with your fingers so they get the right texture and shape when baked; do not knead them together.
Beat the egg with a small pinch of vanilla and brush the tops with the egg wash. Sprinkle coarse salt on the pretzels that do not contain raisins; for the raisin pretzels, only brush with the egg wash.
Let the pretzels rest for 15 minutes.
Preheat the oven to 220°C (about 428°F). Bake the pretzels for 10 minutes, then brown the tops for 1 minute.
Serve these snacks at room temperature. Raisin pretzels can be served with chocolate sauce.

This delicious, reliable pretzel recipe comes from a friend and cook on the site

Trez Qadri Abu Hanna

Click her name to visit her page

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How to Make Pretzel Pastries

Prep checklist

Cooking notes