In a large salad bowl add the Céliane mix , 10 cl of water and the butter. Knead your mixture by hand or with your robot until you obtain a soft ball of dough.

Cover it with a cloth and let your dough rest and rest for 2 hours at room temperature.

Take a little dough and roll it between your fingers on a surface covered with baking paper. Shape into sausages approximately 40 to 45 cm long. Then transform these sausages into pretzels by crossing them once or twice, as if you were knitting.

Place your creations on a baking tray and let them rise for 5 minutes.

In a saucepan, bring 1.5 L of water and baking soda to a boil.

Immerse your Pretzels one by one in the water/baking soda mixture and once they rise to the surface (30 seconds to 1 minute) take them out and place them back on your baking tray.

Brush your pretzels with the egg yolk and sprinkle them with coarse salt then bake them in an oven preheated to 180-200°C for around 20 minutes until they are golden brown.