Bretzel

Method

Dissolve the yeast in lukewarm water with sugar, then mix with flour and salt to form a dough. Knead for 10 minutes until smooth and elastic, incorporating the softened butter, then prove for 1.5 hours until doubled. Divide into 8 equal pieces, roll each into a long rope about 60cm, then shape into the characteristic pretzel form by crossing the ends and tucking them beneath. Bring the water to the boil with sodium bicarbonate, then briefly dip each bretzel for 30 seconds to give it the distinctive dark brown colour and chewy crust. Place on greased baking trays, sprinkle with coarse sea salt and caraway seeds, and bake at 200 degrees Celsius for 25-30 minutes until deep golden brown.