Instructions

activate the yeast

1. For active dry yeast: place the milk in a small bowl and sprinkle the yeast over it. Let it dissolve for 5 minutes and then stir with a spoon.
2. For quick-rise yeast: Sift the yeast into a bowl with all the dry ingredients. The yeast gets activated when the milk is added.

To make the dough

1. In a large mixing bowl, mix the flour and 1 teaspoon of salt together. Make a well in the center and add the yeast mixture, plus 2 eggs. Whisk the ingredients together with a fork. Bring the mixture together with your hands OR use an electric stand mixer with a dough hook until a rough dough is formed (do not over mix). Knead the dough by hand for 10 minutes on a lightly floured surface until smooth and elastic. 
2. In a clean, lightly oiled bowl, place the dough ball. Coat the dough ball in the oil and cover with a damp tea towel or plastic wrap. Allow the dough to rise until it doubles in size (about 3 hours). The rising time will depend on the temperature of the room.
3. Line a baking sheet with parchment paper and set it aside.
4. When the dough is doubled in size, turn the dough out onto a lightly floured surface and knead for 2-3 minutes until smooth. 
5. Using a dough scraper, diving the dough into 16 even pieces. Roll each piece into a 14-inch long length. Cover the pieces while you work with each one so they do not dry out. Tie each 14-inch long piece into a knot, leaving a hole in the center. 
6. Place each finished knot on the prepared parchment paper-lined baking sheet. Allow them to double in size.
7. Preheat oven to 400 degrees F.
8. Bring a large saucepan or Dutch oven filled with water to a boil. Add the remaining salt (from the 2 tablespoons amount) to the water. When the water is boiling, turn it down to a simmer.
9. Poach the pretzels for 1 minute, you may need to do some at a time depending on the size of your pot of water. Using a slotted spoon helps with this process. Drain them on paper towels and return them to the parchment-lined baking sheet.
10. Beat the remaining 1 egg and brush over the tops of the pretzels. Sprinkle the coarse salt over the tops of the pretzels. Bake 10-15 minutes until pale golden. When they are done baking, cool the pretzels on a wire rack. Serve with honey or mustard, enjoy!