Classic pretzels (Makes 4)

Ingredients: 250g strong white bread flour; ½tsp fine sea salt; 3g dried fast-action yeast; 25g unsalted butter, at room temperature; 130ml lukewarm water; 1tbsp barley malt extract or honey; vegetable oil, for greasing and brushing; sea salt flakes, for sprinkling For the pre-baking solution: 1L water; 50g barley malt extract; 50g bicarbonate of soda

Method:

1. Put the flour, yeast and salt in a bowl and mix. Then rub in the butter until there are no visible lumps. Make a well in the centre and pour in the water and malt extract. Mix to form a rough dough, then tip onto a work surface and knead until smooth and elastic (10 mins). Place the dough in a lightly greased bowl, cover with clingfilm and set aside for one to two hours, until doubled in size.

2. Divide the dough into four pieces and roll into balls. Cover and leave to relax for 10 minutes. Line a large baking tray with parchment paper and brush with oil or mist with a little non-stick cooking spray.

3. Roll a piece of dough into a smooth rope roughly 60-65cm long, leaving the centre a little thicker than the ends. Arrange in a U-shape with the ends facing you. Take both ends, cross them over once, then lift up and press onto the curved part of the rope at the top, forming the traditional pretzel shape. Transfer to the prepared tray and cover lightly with clingfilm while you make the three pretzels. Leave for 30 minutes, before transferring to the fridge for one hour.

4. Preheat the oven to 200°C (180°C Fan), Gas Mark 6.

5. For the pre-baking solution: Boil the water in a large pan. Add the malt extract and bicarbonate of soda and whisk to combine. Turn the heat off, then place one pretzel at a time in the liquid for one minute. Lift out with a slotted spoon, return to the baking tray and sprinkle liberally with sea salt flakes.

6. Use a sharp paring knife to slit along the thicker part of the pretzels, then bake for 15-18 minutes, or until a rich mahogany brown. Cool for a few minutes before eating.

They will keep for up to two days, and can be frozen for up to a month.