Dough Knots

Sift the flour into a bowl and add the yeast and salt. Mix thoroughly. Add the oil, milk and 125 ml water and knead with the kneading hook of the electric mixer to a fairly firm dough, which does not stick to the bowl. Cover with a clean cloth and let rise in a warm place until the dough has doubled in size.

Knead the dough once more. Divide it into 2 portions and roll out each portion on a floured surface to a roll as thick as your finger. Form the rolls into pretzel shapes and press the ends down firmly.

Place the dough pretzels on a cookie sheet lined with baking parchment and cover with a clean cloth. Let rise for about 10 minutes.

Heat the oven to 220°C (200° fan) 425F, gas 7.

Beat the egg yolk with 1 tbsp water. Brush the pretzels with egg yolk and sprinkle with coarse salt. Bake on the middle shelf for approx. 20 minutes. Test with a wooden toothpick; if it comes out clean, the pretzels are done.