Bavarian Pretzels (Brezeln)

Mix the flour, yeast, sugar and fine salt in a large bowl. Add the warm water and melted butter, then stir until a rough dough forms.

Turn the dough out on to a lightly floured surface and knead for 8–10 minutes, until smooth and elastic.

Place the dough in a lightly greased bowl, cover and leave in a warm place for about 1 hour, or until doubled in size.

Heat the oven to 220°C fan/240°C and line two baking trays with baking paper. Bring a large pan of water to a simmer and carefully stir in the bicarbonate of soda.

Divide the risen dough into 8 equal pieces. Roll each into a long rope, tapering the ends, then twist and fold into a pretzel shape.

Dip each pretzel in the bicarbonate solution for about 30 seconds, lift out with a slotted spoon and place on the trays. Sprinkle with the sea salt flakes.

Bake for 12–15 minutes, until deep golden brown. Cool on a wire rack for a few minutes before serving.