Roll each piece of dough into a long, thin rope (about 28″ to 30″ long), and twist each rope into a pretzel. Pour the baking soda/water into a 9″ square pan. Allow the pieces to rest, uncovered, for 5 minutes. Transfer the dough to a Big Green Egg Dough Rolling Mat or a lightly greased work surface, and divide it into eight equal pieces (about 70g, or 2 1/2 ounces, each). Preheat a Pizza Baking Stone on the cooking grid. Set the EGG for indirect cooking at 475☏/246☌, using the convEGGtor, legs up with cooking grid. While the dough is resting, prepare the topping. Transfer the dough to a plastic bag, close the bag loosely, leaving room for the dough to expand, and let it rest at room temperature for 30 minutes. Place a handful of flour in a bowl, scoop the slack dough into the bowl, and shape the dough into a ball, coating it with the flour. Add the water, and process for 7 to 10 seconds, until the dough starts to clear the sides of the bowl. To make dough with a food processor: Place the flour, salt, sugar and yeast in the work bowl of a food processor equipped with the steel blade. Allow the dough to proceed through its kneading cycle (no need to let it rise), then cancel the machine, flour the dough, and give it a rest in a plastic bag, as instructed above. To make dough with a bread machine: Place all of the dough ingredients into the pan of your bread machine, program the machine for dough or manual, and press Start. Flour the dough and place it in a bag, and allow it to rest for 30 minutes. Knead the dough, by hand or machine, for about 5 minutes, until it’s soft, smooth, and quite slack. It does not store any personal data.To make dough by hand, or with a mixer: Place all of the dough ingredients into a bowl, and beat until well-combined. The cookie is set by the GDPR Cookie Consent plugin and is used to store whether or not user has consented to the use of cookies. The cookie is used to store the user consent for the cookies in the category "Performance". This cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Other. The cookies is used to store the user consent for the cookies in the category "Necessary". The cookie is set by GDPR cookie consent to record the user consent for the cookies in the category "Functional". The cookie is used to store the user consent for the cookies in the category "Analytics". These cookies ensure basic functionalities and security features of the website, anonymously. Necessary cookies are absolutely essential for the website to function properly. They gave us some, alas not enough, but together with some from friends and family we had what we needed to open our first ‘grown up’ kiosk in Clapham Junction in 2012. We put together a business plan and went to see the bank opposite to borrow some money. We opened a stall on Market Place in Kingston upon Thames in 2011. We have a passion for coffee and thought it made sense to pair some exceptional coffee beans to our baking to create a perfect offering. My wife and I spent a year fine-tuning the recipe on our kitchen table. We wanted our pretzels to be indulgent, yet natural, the best there could be. We thought that London deserved its own unique ‘soft’ version. I would often eat on the go, and consequently ate many pretzels. My day job at the time involved a lot of travelling.
![soft pretzel soft pretzel](https://www.qsrmagazine.com/sites/qsrmagazine.com/files/styles/story_page/public/news-image/culvers-roll-out-pretzel-burger-lto.jpg)
Starting a business became our obsession.
![soft pretzel soft pretzel](https://www.aberdeenskitchen.com/wp-content/uploads/2020/04/Homemade-Buttery-Soft-Pretzels-5.jpg)
We had the time to stop and reflect on life, and we decided that we wanted to see our friends and family more and create something meaningful.
![soft pretzel soft pretzel](https://i0.wp.com/oldworldgardenfarms.files.wordpress.com/2014/01/img_8503.jpg)
My wife Irina and I thought of ‘Knot’ on an 18 hour train ride across Central Europe in the summer of 2010.