Carawaypretzels
2 1/2 tsp dry yeast
250 ml water (lukewarm)
2 tsp honey
500-600 ml flour
1 tsp salt
2 tbsp caraway seeds
Combine water, yeast, and honey in a bowl and let it sit for 10 minutes until the yeast becomes frothy. Mix the dry ingredients with the caraway seeds, but don’t add all the flour in at once in case the dough becomes too dry. Knead the dough until soft and elastic. Allow the dough to rise for 30 minutes.
Preheat the oven to 100°C. After the first rise, knead the dough again, divide it into two parts, and roll out two lengths about 25-30 cm long. Shape the dough into rings and place them on a baking sheet lined with parchment paper.
If desired, brush the dough with egg or milk. Place the rings in the preheated oven at 100°C and let them rise for 10-15 minutes.
Increase the heat to 200°C and bake for another 10-15 minutes, or until they are golden brown.