אופן ההכנה

1. Make the dough. Mix the flour and yeast in a bowl for a moment, then add the rest of the ingredients. Knead by hand or in a mixer, whichever suits you, until the dough isn't sticky at all, soft and pleasant to the touch, with a smooth texture.
2. Let it rise. Put the dough in a bowl, cover with cling film and leave it for 45 minutes to an hour. You can oil the bowl very lightly. I didn't, and since the dough isn't sticky it came out easily.
3. Heat the oven and set up the pot. Preheat the oven to 200°C. Meanwhile, fill a pot with 1.5 to 2 liters of water, the date syrup and the baking soda, and bring it to a boil.
4. Divide and roll. Divide the dough into 10 to 12 pieces. Roll each piece by hand into a long snake. The thickness is up to you, chunky or thin.
5. Shape the pretzels. Form the snake into a U, cross the ends over each other and fold them back onto the closed side.
6. Dip for 30 seconds. Only once the water is boiling, lower the pretzels in face down, for 30 seconds. Push them under a little so every side gets coated.
7. Brush and sprinkle. Move them with a spoon or a large slotted spoon to a tray lined with baking paper, no greasing needed. Brush with egg and sprinkle whatever you like on top. I did some with coarse salt and some with Tuscan seasoning. Just don't go overboard.
8. Bake for 12 to 15 minutes. A quick bake in the oven. I gave them 15 minutes and they came out great. After 10 minutes it's worth keeping an eye on them.
9. Cool on a rack. Let the pretzels cool on a rack so the bottom firms up too and doesn't stay soggy.