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Parve
Medium
1 Hour
Diets 
The consistency of these pretzels is similar to that of a bagel, making these an excellent sandwich option. The best part about this recipe? It can be done, from start to finish, in about an hour.
1 ounce fresh bakery yeast or equivalent
1/3 cup brown sugar, lightly packed
2 cups warm water
5 cups Mishpacha Flour
1 teaspoon salt
1 and 1/2 cups sesame seeds
Haddar Kosher Salt, for sprinkling
Preheat oven to 375 degrees Fahrenheit.
In the bowl of an electric mixer fitted with a dough hook, place the yeast, brown sugar and about half the water. Let stand until yeast proofs, about five minutes.
Add the flour, salt and remaining water and mix for about five minutes. Cover bowl with kitchen towel and let rest for 10 minutes.
Cut dough into eight or 10 evenly sized balls and roll out into thin ropes – as thin as you can. Prepare one large bowl of very warm water, and one bowl of sesame seeds. Dip each rope first into the bowl of water, immersing it fully for one second, and then roll in sesame seeds, completely covering. Shape into a pretzel by making a loop with one half and then with the other half.
Place on a Gefen Parchment-lined baking sheet and sprinkle generously with kosher salt. Bake for 25–30 minutes.
Yields 8–10 pretzels
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Sesame seed soft pretzel Do these freeze well?
Yup. They should.