In the 15th century, the bakers guild of Kraków was granted a monopoly of preparing white bread including the Obwarzanek Krakowski. Initially Obwarzanek Krakowski were only prepared during Lent and only by bakers designated by the guild. By the mid-1800s, the rules had relaxed and any baker could prepare them at any time of year. Today I am using sesame seeds but the options for topping are endless. You can make them with nigella seeds, sea salt, try everything bagel seasoning. Of course, my kids’ favorite is cinnamon sugar pretzels. I also make whole wheat pretzels, which are very delicious. Divide dough into 6 portions, roll one portion into a long rope, anout 24 inches long, bring the two ends together, holding the ends and what was the center, twist until your dough is nicely spiraled, secure the ends by pressing together, and shape into a circle or oval, repeat

The poaching liquid must be boiling when you add the pretzels. Adding salt to the baking soda helps it come to a rolling boil Pro tip– The excess moisture on the baking tray will create steam. This will bake a crispy crust. If you want a soft crust wipe it dry. Melt the chocolate in the microwave in 30 second bursts, stirring between each one to ensure it melts evenly. Be careful not to overheat or burn the chocolate, heat only until just melted and smooth.Alternatively, If your oven is hot and the pretzels tend to become darker before they are baked next time use only beaten egg white to brush the pretzels. Similarly, if your pretzels are not getting brown enough, you can use only beaten egg yolks to brush Water– As I said above, traditionally, pretzels are made with water, and yet the same amount of milk works just as well.

Next, boil each pretzel in the boiling water for 30 seconds turning once in between. Remove with a slotted spoon and transfer to a baking tray. The pretzels must float on the water, not skin. If they sink it means the water is not hot enough. It’s best to wait. To shape the pretzel, roll each piece of dough into a long rope with pointed ends about 25 to 27 inches long (see video).The Obwarzanek Krakowski’s official EU Regional Product Status has led to what the Kraków Post dubbed Pretzel Wars. It joins the long list of products that have struggled within the confines of the approved regulations. The approved method specifies that the obwarzaneki must be handmade. Let the pretzels proof for 30 minutes before you poach them in baking soda. These will ensure the inside is wonderfully light. You can prepare the dough a day ahead of time. Keeping pretzel dough overnight enhances its flavor. Bring to room temperature before you shape and water bath.