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1
Mix together the yeast, sugar and warm water in a measuring cup or a bowl, allow to stand for about 10 minutes until yeast is activated and bubbles on the surface.
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2
Add the flour, olive oil, and yeast-water mixture in a large mixing bowl, and mix well with a rubber spatula or a wooden spoon.
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3
With the dough hook, knead the dough for about 5 minutes until an elastic and smooth dough forms.
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4
You may need to add a little bit more water or flour to achieve the desired consistency.
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5
Cover and allow to rise in a warm place until doubled in volume, about 1 to 2 hours, depending on how warm the place is.
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6
Punch the dough down and form into 12 small balls on a lightly floured working surface or cutting board.
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7
Roll each ball out into a 16-inch rope, twist into pretzel shape, and place on a large baking sheet coated with cooking spray, about 2-inch apart.
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8
Repeat the same steps until all the pretzels have been made.
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9
Cover with a clean and damp kitchen towel, and let the pretzels double in size again at a warm place, 30 to 60 minutes.
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10
Bring 4 cups of water with baking soda to a boil in a large surface saucepan and preheat the oven to 425 degrees F.
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11
Add the pretzels into the boiling soda water, 2 to 3 a time, depending on how wide your pot is.
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12
Let boil for about 1 minute, spoon the boiling water over the pretzels constantly.
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13
Remove from the boiling water, and let cool on a wire rack for 1 to 2 minutes.
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14
Brush with beaten egg and sprinkle with a little bit of fennel seeds and sea salt flakes.
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15
Repeat the same steps until all the pretzels are boiled, cooled and done.
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16
Bake in the preheated oven for 10 to 15 minutes until pretzel is puffed and golden brown.
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17
Cool on a wire rack.
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18
Serve warm or at room temperature with mustard.
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19
We put the leftover into a zip-lock bag and froze them in the freezer.
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20
When we want to have one or two, just simply defrost the pretzels in a microwave for about 30 seconds.
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21
It still tasted like freshly baked.
