Sweet & Salty Pretzels

First you must line 2 large baking sheets with parchment paper. Layout the down and punch it down, then cut the dough into 12 equal pieces.

You should work with 1 piece of dough at a time and keep the remaining dough covered by a paper towel or a kitchen towel. Roll then dough on a lightly floured surface into an 18-inch long rope. Now take the rope and form it into a “U” shape. Next, lift up the top left end of the dough and then fold over or under the opposite end. Next press the dough together about two-thirds down from the top of the right end. Now lift up the right end and you can fold over or tuck under the to finish forming the pretzel shape. Repeat these steps with the rest of the remaining dough. Once the pretzels have all been folded separate them evenly 2 inches apart on the baking sheet. Cover the baking sheet and pretzels with plastic wrap (loosely). Now let the dough rise in a warm, draft free area until the dough has become slightly puffy but has not swelled to twice the size… this period should take 30 to 45 minutes.

Next arrange the racks in the upper and lower sections of your oven. Make sure to preheat the oven to 375 degrees. Beat egg whites and 2 teaspoons of warm water together in a small bowel. Now brush each pretzel with this egg wash and sprinkle a pinch of sea salt and a pinch of raw cane sugar on top.

Finally, bake for 10 minutes and then rotate the baking sheets and continue baking for another 6-9 minutes until the pretzels are golden brown. After the pretzels are down take them out and them them cool for 10 minutes and serve warm.