Mix all the pre-dough ingredients to a smooth dough and let stand for 12-16 hours at room temperature 18 degrees (in our basement). I usually leave it overnight.

The next morning stir the water with the Tahini and stir in the yeast. Now add all ingredients except the salt to the batter. And knead to a smooth dough. That can take about 8 minutes. Then add the salt and knead again briefly.

Now let the dough rest for about 1 hour. For this I put a damp cloth over the bowl.

Now cut dough pieces about 100g per dough piece. Shape the dough pieces to pretzels. For this I take a dough ball. Roll it out into a snake, creating a serpent thicker in the middle and tapering to the ends. Then a pretzel can be formed to hold both ends in your hands and cross over once or twice to form a pretzel. Cover the pretzels in a baker's linen or kitchen cloth for about 1 hour. Preheat the oven to 250 C with baking stone. Put the baking soda mixture in a sufficiently large saucepan so that a pretzel can be dipped into it. Now let the pretzels stand in the refrigerator or in the freezer for around 20 min until they have a "skin".

Now bring the baking soda mix to a boil and turn the heat down again. Let the pretzels bathe one after another in the mixture for approx. 20-30 sec. And put on baking paper. And if you wish, sprinkle with seeds or salt. Using a baking tray to push the baking paper onto the stone and bake the pretzels for approx. 15 min. Remove and spray immediately with water.

Always add as many pretzels to the baking soda mixture as you can bake at once. Do not immerse the remaining pretzels until the other pretzels have finished.

You repeat until all the pretzels are baked.

And now you can let the pretzels cool on a wire rack.