Sourdough pretzels

Read the full method, check the stated equipment and prepare every listed ingredient. Keep dough, filling, wash, topping and handling groups separate. Weigh edible parts as described in the ingredient list.

Mix dough flour, water, starter, honey and salt; knead on low for 4–5 minutes.

Add soft dough butter and knead another 3–5 minutes until smooth, stretchy and firmly pliable.

Allow 4–8 hours in total from adding the starter, including mixing, rests and folds already completed. At 22–26°C use the dough rather than the clock: Stop at 50–60% growth and a lightly aerated feel, before the dough becomes fragile.

Divide equally according to yield, form short logs and cover.

Rest for 15 minutes.

Roll gradually to ropes about 50–55 cm long with finer ends. Rest again if shrinking back. Form a U, cross the ends twice, fold the crossed ends onto the curve and attach. Put on parchment squares and cover.

Allow 45–90 minutes; the timer is an estimate. Look for slightly plumper pretzels.

Chill for 20 minutes to make dipping easier.

Heat the oven to 200°C fan.

Allow about 15 minutes of heating in total and check that the oven has reached 200°C fan.

Bring bath water to a simmer in a roomy saucepan. Add bath bicarbonate slowly, briefly taking the pan off the heat if it foams, then return to a gentle simmer.

Dip uncrowded batches for 15–20 seconds on each side. Drain well and transfer to a fresh lined tray.

Sprinkle coarse salt while damp and make a shallow cut in the thickest part. This plan uses the salted finish; cinnamon-sugar and cheese are separate optional variants in the cooking note.

Check the oven has reached the stated setting and carefully put in the prepared tray or tin.

Bake at 220°C conventional / 200°C fan for 14–18 minutes until richly brown and cooked through.

Take the bake out of the oven and set it on a heatproof surface.

Brush with optional finishing butter for softer pretzels.

Cool for 15 minutes.