Salted pretzels

MAKES 12 // PREP TIME 30 MINS // COOK 1 HR (PLUS PROVING, COOLING)

Freshly baked pretzels are one of life’s simple pleasures. Follow the lead of Sydney restaurant 10 William St and throw some whipped cod roe or taramasalata on the side for dipping.

500 ml (2 cups) lukewarm milk 75 gm (1/3 cup; firmly packed) brown sugar 1 tbsp dried yeast 2 tsp coarse cooking salt 675 gm (4½ cups) plain flour 60 gm butter, chopped, at room temperature 140 gm (½ cup) bicarbonate of soda 1 tbsp sea salt flakes 1 tbsp fennel seeds 1 tbsp poppy seeds 1 tbsp sesame seeds

1 Place milk and sugar in a medium bowl; sprinkle over yeast and stir to combine.

Add flour, butter and salt to make a soft, sticky dough.

Turn dough onto a lightly floured surface, then knead until smooth and elastic (5 minutes). Place dough in an oiled bowl, cover and stand in a warm place until dough has doubled in size (1½ hours). 2 Preheat oven to 220°C. Oil four oven trays. Turn dough onto a lightly floured surface; divide into 12 even portions.

Roll each portion into a 75cm rope. Form each rope into a U-shape, then cross the ends to form a loop. Twist once in the centre, then fold the ends down over the loop to form the pretzel shape.

3 Dissolve bicarbonate of soda in 1 litre warm water in a shallow dish. Gently dip each pretzel in water. Place on oven trays, then sprinkle with salt flakes and mixed seeds.

4 Bake pretzels in two batches until golden and cooked through (12 minutes). Serve warm.