Reshas Recipe
(Makes approx. four dozen reshas)
4 tablespoons dry yeast
1 teaspoon sugar
3½ cups warm water
10 cups flour
¼ cup oil
2 teaspoons kosher salt
2 eggs for egg wash
Sesame seeds
Preheat oven to 350°F
In a glass bowl, combine the yeast, sugar and water, then set aside and allow to proof for 10 minutes. In a stand mixer, use the dough hook to combine the yeast mixture, oil, flour and salt. After five minutes of mixing, the dough should be smooth. Cover the dough with a dish towel and let rise for an hour, Punch the dough down and let rise for another half an hour.
Cut the dough into four balls. Take one ball at a time and separate into small walnut size balls, then roll each ball into a strip of dough and tie into a pretzel shape.
Place each resha on a parchment lined baking sheet.
Brush the reshas with egg wash and sprinkle with sesame seeds.
Bake the reshas for 15 minutes or until golden in color. Allow them to cool completely. Lower oven to 200°F and bake reshas for one hour.
Store cooled reshas in an airtight container or jar
