Pretzel

Dissolve the yeast in the warm water and mix well

Combine the milk, sugar, and salt in a bowl and let it cool

Add the yeast mixture to 3 cups of flour and mix until smooth

Beat with an electric mixer for about 2 minutes

Gradually add the remaining flour to form a light dough that easily leaves the sides of the bowl

Place the dough on a floured surface and knead until it becomes smooth (about 10 minutes)

Shape into a ball, place in an oiled bowl, cover with plastic wrap or a damp towel, and let rise to double its original size (about 1.5 hours)

Divide the dough in half

Roll out each piece into a rectangle about 30 x 25 cm and cut into strips of 25 cm long

Cross the two ends of each strip over each other, then twist to form a pretzel shape

Place on a floured surface

Repeat with remaining dough, let rise for 30 minutes, then bake

Boil 2 liters of water and add baking soda

Cook 2 pretzels at a time for 1 minute each, using a slotted spoon to remove from boiling water

Place the cooked pretzels on a baking sheet lined with parchment paper and mist with beaten egg mixed with warm water

Sprinkle with coarse salt

Bake in a hot oven (200°C) for about 35 minutes or until golden brown.