This is the Latvian version of bagels. They are a lot of work, but they taste marvelous!
|4 - 5 cups||flour||1 - 1.25 litres|
|1½ cups||water||375 ml|
|1 envelope||yeast||15 ml|
|½ teaspoon||salt||2 ml|
Dissolve the yeast in the water; mix in a small portion of the flour and let it rise. When risen, add the salt and most of the remaining flour, and mix well. Turn onto a kneading surface (a well floured counter or bread board). Keep adding flour until the dough no longer sticks to your hands or the counter. The dough must be very hard.
Let the dough rise slightly, then punch it down and begin to form dough into pretzels on a clean, unfloured surface. Cover the finished pretzels with a damp cloth so that they don't dry out, and let them rise.
Meanwhile heat a large kettle of water to boiling and preheat oven to 425° F (220° C). When pretzels are completely risen, place them in the boiling water, and used a utensil to occasionally dunk them below the surface. Let them remain in the boiling water for 30 to 60 seconds, depending on their size.
Remove from the water and place on baking pan, shake caraway seeds over them and bake for about 25 minutes. When you remove them from the oven, quickly brush the tops with cool water.