Pretzels

Ingredients

• 350ml lukewarm milk
• 80g butter, melted
• 7g dried yeast
• 275g strong white bread flour
• 275g plain flour
• 2 tbsp caster sugar
• 2 tbsp baking soda
• Topping: 2 tbsp melted butter, 1 1/2 tbsp cinnamon, 100g caster sugar

Method

1. Bloom the yeast in the warm milk and butter, 5 minutes.
2. Sift both flours with the sugar, pour the wet in, and mix to a dough.
3. Knead 8-10 minutes until smooth and elastic. Prove 1 hour until doubled.
4. Knock back and divide into 16. Roll each into a 45-50cm rope, thin in the middle and thicker at the ends.
5. Make a U, cross the ends twice, and press them onto the bottom of the curve.
6. Boil a wide pan of water with the baking soda and dip each pretzel for 30 seconds. Skip this and you have bread in a knot, not a pretzel.
7. 220°C for 8-10 minutes.
8. Brush with butter and roll in cinnamon sugar while hot.