For the lye wreath, crumble the yeast and mix with water, sugar and honey. Then add the milk, eggs, salt, oil and finally the flour.
Knead the dough well for ten minutes until it is nice and smooth. If the dough is too soft, add some more flour. Shape the dough into a ball and divide into four equal portions.
Shape each portion into long strands and braid into a plait. Place the braid on a baking sheet and knot into a braid. Place a baking ring about 8 inches in diameter in the center of the braid – to keep the hole from closing.
Leave the covered braid to rise in a warm place for about an hour. In the meantime, boil water and baking soda and coat the risen braid well with it.
Finally, sprinkle with coarse salt. Bake the lye wreath in a preheated oven at 160 °C for about 35 minutes. Allow to cool.
After cooling, cut the pretzel wreath in half horizontally and arrange as desired.