Makes 12 ​

You will need the following

A large bowl for mixing

A jug

Scales

A wide cooking pot with lid

3 large trays with non stick parchment and oiled

 

Ingredients

800g strong flour

10g Salt

3g Bicarbonate of Soda

30g Brown Sugar

15g Malt Syrup

10g Dried Yeast

450g Warm Water

50g Butter - melted

50g Neutral oil plus extra for greasing

40g Bicarbonate of soda for poaching

1 egg beaten

Flaky sea salt for topping

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Method

Mix together the flour, salt and 3g of bicarbonate of soda in a large bowl or mixer. In a separate bowl or jug add the water, yeast, sugar and malt syrup and mix to dissolve and bloom the yeast for a few minutes. Add the melted butter and oil to the flour mix and pour over the water mixture. Mix loosely together until the dough is in a single mass and turn out on to your counter. If your dough is very sticky then cover and leave the flour to hydrate for 5 minutes. If it still feels sticky add a tablespoon of additional flour but don't be tempted to add loads. Knead for 10 - 12 minutes until elastic, soft and homogenous. Alternatively you can mix this in a mixer for 5 minutes on medium speed until it reaches a similar texture. 

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Place the dough into a freshly oiled bowl, drizzle a coating of oil over the top and cover with a plate or something else to keep the air out. Place into the fridge overnight or if making in a rush leave at room temperature to double in size - this will take about 90 minutes.

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Next - the shaping. The guide in the tips I've recommended above is really useful. I also find the easiest way to help with a perfect knot is to pre-shape each piece. Turn out the dough and flatten a little into a large rectangle. Use a knife to cut into 12 pieces size without working it too much so you can make the most of that relaxed state. I weigh each one but this is not necessary! A guess is totally fine. Knock the air out of each piece by flattening a little and roll into a sausage to help with the next stage. Repeat with each piece.

 

By the time you have rolled the last piece the first piece should be ready to shape. Resist the urge to add flour to the counter but if it is very sticky a very fine dusting is OK. You want to be able to stretch this as you roll and the flour can make this harder to do. Roll and stretch the sausage with your hands until it is ideally about 1.5cm in width, about 80cm long with a thicker middle and tapering at the end. Twist into that classic knot making an effort to pinch the tapered ends to the main body of the shape. Leave to rest again on a dusting of flour to stop it sticking. Roll out the remaining bundles of dough and leave all to rest for 20 minutes or so. At this stage turn your oven on to full wack.

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Add 3 litres of water to a large and wide pot and put it on to boil while you wait for the pretzels to rise. You will know the dough is ready when you poke it and it doesn't bounce back very quickly. Once your water has come up to boil add the bicarbonate of soda. Your water should be at a simmer for the next stage. Gently pick up your first pretzel and add to the water. Poach for about 90 seconds in total turning over at the half way stage. If you have enough space in your pot you can add 2 or 3 at a time. Turn back over before removing from the water so they are right side up. Lift out with a couple of slotted spoons and allow to drain the excess water before placing on your prepared tray. Wash generously with the egg and sprinkle over the salt. I sometimes double egg for extra glossiness! Bake for 20 minutes until gloriously golden. Eat immediately!

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