Pretzels

Chewy, fluffy, twisty delights. Makes 6 little breads.

• 250g strong bread flour
• 1 tsp fast-action dried yeast
• ½ tsp salt
• 15g dark brown sugar
• 20g unsalted butter, melted
• 140ml whole milk, lukewarm
• 1 tsp bicarbonate of soda
• Flaky sea salt
• Sesame seeds

1. In a big bowl, mix together the flour, salt, sugar and yeast.
2. Make a well in the centre and add the milk and butter
3. Mix in with a spoon and then bring together into a dough with your fingertips
4. Knead enthusiastically for around 10 mins until smooth and stretchy
5. Clean the bowl, lightly oil the inside and pop in the dough
6. Cover the bowl with a tea towel and leave in a warm place for an hour until it’s doubled in size
7. Pre-heat oven to 180C fan (200C) and bring a large saucepan of water to the boil
8. Divide the dough into 6 pieces and shape into pretzels, securing the ends with a dab of water
9. Add the bicarb to the boiling water and stir in
10. Use a spider spoon or tongs to dip each pretzel in the water for 10 secs then transfer to a lined baking tray
11. Sprinkle with salt flakes and sesame seeds
12. Bake for 15-20 mins until deep brown before transferring to a wire rack to cool