Kamut Bavarian Pretzel | Foodtalk

Ingredients

• 1 tsp White sugar
• 4 tsp Red Star active dry yeast
• 1 ¾ Cups Warm water between 100-110 degrees
• 4 Cups Hot water (as hot as you can get it out of the tap) French Gray Salt as desired for sprinkling on the Pretzels
• 1/2 Cup Baking Soda
• 1/4 to 1/2 Cup More warm water if needed
• 1 tbsp honey
• 5 Cups Kamut white flour
• 1 tbsp Canola Oil
• 1 ½ tsp Fleur del Sel or French Gray Salt
• 1/2 Cup White sugar