Homemade soft pretzels

Classic Bavarian soft pretzels with a chewy interior, glossy dark crust and flaky salt. The baking soda bath gives them their characteristic flavour.

• 500 g strong white flour
• 7 g dried yeast
• 1 tsp sugar
• 1.5 tsp salt
• 300 ml warm water
• 3 tbsp butter, softened
• 3 tbsp baking soda
• 1.5 litres water for the bath
• Coarse sea salt or pretzel salt

Method

1. 1
   Mix yeast and sugar in warm water. Leave 5 minutes. Add flour, salt and butter. Knead for 10 minutes.
2. 2
   Prove for 1 hour until doubled.
3. 3
   Divide into 8 portions. Roll each into a long rope, twist and cross the ends to form a pretzel.
4. 4
   Make the baking soda bath: bring water to the boil with baking soda.
5. 5
   Dip each pretzel in the soda bath for 30 seconds. Place on baking trays.
6. 6
   Score with a sharp knife, sprinkle with salt. Bake at 220°C for 15–18 minutes until deep brown.