Children_s Pretzels

- 650g / 22.93oz Flour
- 21g / 0.74oz crumbled Yeast
- 60g / 2.12oz cold Margarine
- 20g / 0.71oz Baking Soda
- 350ml / 11.83fl oz cold Water

1. Put 650g / 22.93oz Flour in a bowl. Crumble 21g / 0.74oz Yeast, cut 60g / 2.12oz cold Margarine into cubes, and add to the Flour. Add 350ml / 11.83fl oz cold Water and knead with a hand mixer for about 5 minutes until smooth.
2. Divide the dough into 12 equal parts on a lightly floured surface. Roll each piece into a uniform, 35cm long rope (the dough is easier to roll if it is slightly sticky and not floured). Shape the dough ropes into pretzels and press the ends firmly.
3. In a large pot, bring 41 Water with 20g / 0.71oz Baking Soda to a boil. With a slotted spoon, briefly dip the Pretzels one by one into the boiling Baking Soda solution for 30 seconds. Place Pretzels on two baking sheets lined with parchment paper, cover, and let rise in a warm place for 30 minutes.
4. Preheat the oven to 220°C (428°F) convection. Bake the Pretzels for 17 minutes. Let them cool on a wire rack.