● 1 tablespoon RAW Honey (we used Acacia but any will work)
● ½ pack (1/2 tablespoon) active dry yeast
● ¾ cup water (1/4 cup for proving, ½ cup for dough)
● 2 tablespoons RAW Extra Virgin Olive Oil
● 2 cups plain flour
● 1 teaspoon sea salt
● 2 tablespoons baking powder
● 6 cups water, in a pot (for boiling)
● Coarse salt (for sprinkling)
● RAW Sauerkraut (all flavours work)
1. Prove the yeast: Put ¼ cup warm water, honey, and yeast into a small cup and stir until yeast dissolves. If yeast does not foam, try again with another yeast packet.
2. Make the dough: If you have a mixer with a dough hook, put the flour, salt, oil, proven yeast mixture, and an additional ½ cup of water (for a total of ¾ cups water) into the mixer. Run on medium low for about 5-6 minutes (until the dough pulls away from the bowl). If you don’t have a dough hook, mix and knead dough ingredients for about 8-10 minutes.
3. Brush the inside of a large glass bowl with a little bit of oil. Form the dough into a ball and put it in the bowl. Cover and allow the dough to rise for about 40 minutes, or until it has doubled in size.
4. Preheat your oven to 450 degrees F.
5. Uncover your dough and punch it down few times.
6. Prepare a baking sheet with parchment paper on it. Set aside.
7. Prepare an oiled work surface. Cut the dough into 4 or 6 equal sections (depending on the size you want your pretzels), and roll each out to an approx. 18-24 inches long rope.
8. Grab the ends of each dough rope to make a U shape, then form into a pretzel shape.
9. Put 6 cups of water into a saucepan and dissolve the 2 tablespoons of baking powder into the water and bring to a rolling boil.
10. Drop pretzels, one at a time, into the saucepan. Each should sink a little then rise up. Wait 30 seconds, then lift out using a slotted spoon and place each onto the baking sheet. While still wet, sprinkle liberally with coarse salt. Take a sharp knife and cut a 4-6 inch slit along the bottom of the pretzel. (This slit will open up during baking).
11. Bake for about 14 minutes. When cooled slightly, slice and fill with sauerkraut and mustard.