How to make a Vyborg pretzel

Step 1

Make a sponge using half the flour, water, and yeast to a sour cream consistency and let it ferment for 3.5–4.5 hours. Then knead the dough and let it ferment for another 1–1.5 hours.

Step 2

Roll out the dough, brush with vegetable oil, and fold it in thirds.

Step 3

Cut the sheet lengthwise into six equal strips and stretch and twist each into a long rope.

Step 4

Twist the rope into a pretzel shape and let rise for 1–2 hours.

Step 5

Bake for 15 minutes at 210–230°C.

Step 6

Fondant. Boil sugar with water to 113–117°C, then add a spoon of vinegar or lemon juice. Cool the syrup to 40°C, flavor it, and beat into fondant. Add a spoon of egg white and mix. The fondant is ready. It’s usually reheated to 50–60°C before decorating products.

Step 7

After baking, decorate the pretzels with fondant.