Obwarzanek Krakowski - Kraków Pretzel

Dissolve yeast in lukewarm water (30-35°C) with sugar, let stand 5 minutes until starting to foam.

In large bowl, combine flour and salt, make well in center, pour in yeast water.

Mix with wooden spoon until shaggy dough forms, turn out onto work surface.

Knead vigorously for 12-15 minutes until dough is very smooth, elastic, and springs back when poked.

Place in lightly oiled bowl, cover tightly with plastic wrap, let rise 45-60 minutes until doubled.

Punch down dough, divide into 8 equal portions (about 100g each), roll each into ball.

Cover balls with damp cloth, let rest 10 minutes to relax gluten for easier shaping.

Roll each ball into rope 50-60cm long, keeping thickness even throughout.

Form each rope into ring by overlapping ends by 5cm, pinching firmly to seal securely.

Place rings on floured surface, cover with cloth, let rise 20-25 minutes until slightly puffy.

Meanwhile, bring large pot of water to boil, reduce to gentle simmer, preheat oven to 220°C (425°F).

Line two baking sheets with parchment paper, spread poppy seeds and sesame seeds on separate plates.

Carefully lower 2-3 rings into simmering water, boil 30 seconds, flip, boil another 30 seconds.

Remove with slotted spoon, drain briefly, immediately dip one side in seeds while still wet.

Place seed-side up on prepared baking sheet, repeat with remaining obwarzanki.

Bake 18-22 minutes until deep golden brown and crispy on outside, rotating pans halfway through.

Cool on wire rack for 5 minutes before serving - best eaten warm and fresh.