4 tablespoons dry yeast
1 teaspoon sugar
3 ½ cups warm water
10 cups flour
1 cup oil
2 teaspoons kosher salt
2 eggs for egg wash
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.
Brush the reshas with egg wash and sprinkle with sesame seeds.
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.
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.