In a large bowl, add the hot water and dissolve the yeast and sugar. Add 3-4 tbsp of the flour to make a light paste and let it sit for 10 minutes at room temperature to activate the yeast (the mixture bubbles on the surface).

Continue adding the salt to the flour and gradually add it to the bowl, mixing with the ladle at first and then by hand (or the handle of the wooden spoon).

Make a dough ball, lightly oil the bowl and the dough on top a little, cover the pan with plastic wrap and put it in a warm place (or in the oven preheated to 30*C. You can turn it off but leave the light on) until it doubles in volume, about 1-1 ½ hours.

After the dough has risen, take it out of the bowl, shape it a little with my hands to deflate it, give it the shape of a ball again and divide it into 8 (to 10) equal parts (if you want to be sure, weigh them).

Prepare a deep dish with water, in which you dissolve the petimezi, a second one with the sesame seeds and the baking trays with parchment paper.

Take each piece and shape it into a string and join the ends with a little water to form the bun (you don't want it to be too thick or it will puff up again).

Dip the bun first in the water, then in the sesame seeds (use my hands to help if it is not well covered with sesame seeds) and then place it on the baking tray.

Continue in the same way with the rest, placing 4 pretzels in each baking pan.

Cover them well and leave them for the second rising in a warm place (or in the oven) for 30-60 minutes.

Preheat the oven to 220*C on the resistance setting and bake the buns for about 25-30 minutes, making sure that they don't dry out and harden.

Remove them from the oven and transfer them to the rack to cool completely.

Store them by wrapping each one with plastic wrap and then all together in a bag and removing the air.

ENJOY IT!