By: Yonit Tzukerman Photography: Dan Peretz Design: Nurit Kariv

Prep time: 40 minutes

Serves: 20

Ingredients:
For the dough prep:
1 kg of flour
2 tablespoons (15 g) dry yeast
1 tablespoon of sugar
1/2 cups (600 ml) buttermilk
1/2 cup (120 ml) oil
1 tablespoon salt
For cooking and baking:
2 cups (480 ml) water
1 tablespoon of silan
1 tablespoon baking soda powder
1 egg, beaten
For coating:
50 grams of Tnuva USA Butter, melted
Option: 2 garlic cloves, crushed
Option: 1 cup (100 grams) Parmesan ground, grated, grated

Instructions:
1. The dough: Place all the ingredients for the dough, except the salt, in the mixer and let it stir on a high setting until you get a uniform dough. Add the salt and mix for another 7 minutes. Cover and let it rise until it’s double its original size.
2. Heat the oven to 180 degrees. Cover baking pan with baking paper.
3. Sprinkle flour over the work surface. Divide the dough into 20 equal parts. Grab two rolls out of the 20 and fold them into pretzel shapes by pinching the two ends together, rolling them into a semi-circle then crisscrossing the ends from the back.
4. Cooking and baking: Put the water, the silan and the baking soda in the pot and bring to a boil. Lower to a small flame and then dip each pretzel in the pot and then remove and place on the baking pan. Brush with egg.
5. Bake for 10-12 minutes until the pretzels are golden. As soon as the baking is done, brush the pretzels with butter (you can mix them first with crushed garlic), and if desired, sprinkle over with parmesan cheese.