Whole Wheat Fennel Pretzel

Directions

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.

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.

With the dough hook, knead the dough for about 5 minutes until an elastic and smooth dough forms.

You may need to add a little bit more water or flour to achieve the desired consistency.

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.

Punch the dough down and form into 12 small balls on a lightly floured working surface or cutting board.

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.

Repeat the same steps until all the pretzels have been made.

Cover with a clean and damp kitchen towel, and let the pretzels double in size again at a warm place, 30 to 60 minutes.

Bring 4 cups of water with baking soda to a boil in a large surface saucepan and preheat the oven to 425 degrees F.

Add the pretzels into the boiling soda water, 2 to 3 a time, depending on how wide your pot is.

Let boil for about 1 minute, spoon the boiling water over the pretzels constantly.

Remove from the boiling water, and let cool on a wire rack for 1 to 2 minutes.

Brush with beaten egg and sprinkle with a little bit of fennel seeds and sea salt flakes.

Repeat the same steps until all the pretzels are boiled, cooled and done.

Bake in the preheated oven for 10 to 15 minutes until pretzel is puffed and golden brown.

Cool on a wire rack.

Serve warm or at room temperature with mustard.

We put the leftover into a zip-lock bag and froze them in the freezer. When we want to have one or two, just simply defrost the pretzels in a microwave for about 30 seconds. It still tasted like freshly baked.