Hungarian Pretzels (Perec)

This is posted by request. These are used to dip into a Hungarian dip I have posted. These are soft pretzels.

• Ready In: 1 hr 25 mins
• Yields: 16 pretzels

Ingredients

• 2  cups flour
• 1⁄2 cup butter
• 3⁄4 cup milk
• 1 1⁄2 teaspoons  yeast
• 3  teaspoons sugar
• 3  teaspoons salt, divided
• 1  teaspoon water
• 1  egg yolk
• 1  teaspoon flour
• 1  teaspoon hot water

Directions

1. Warm milk. Remove from heat.
2. Add sugar and stir until it dissolves.
3. Add yeast and stir until it dissolves.
4. Proof yeast (wait 10 minutes until mixture becomes bubbly).
5. Meanwhile add flour, 1 teaspoon salt and butter to large mixing bowl.
6. Mix together.
7. Add yeast and continue mixing until ball is formed.
8. Divide into 4 equal portion and roll into ball.
9. Add balls to large mixing bowl, cover with towel and place in warm area.
10. Let rise until doubled (usually 30 minutes).
11. Remove 1 ball from bowl.
12. Divide this portion into 4 pieces.
13. Roll each piece into long rope-like shape and form into pretzel shape or cut into pieces for pretzel sticks.
14. Place on oiled baking sheet.
15. Continue until all pretzels are made.
16. Whip egg and 1 teaspoon water together.
17. Brush over pretzels.
18. Bake at 375F for 10 to 15 minutes or until pretzels begin to brown.
19. Meanwhile make salt wash.
20. Mix 2 teaspoons salt, 1 teaspoon flour and 1 to 2 teaspoons hot water.
21. This should be a jam like consistency.
22. Brush salt mixture onto pretzels and bake another 3-4 minutes.