Street cart soft pretzels

Method

• step 1

  Put the yeast, 1 tsp of the sugar and 330ml of lukewarm water in a bowl and set aside for 5 mins or until foamy.

• step 2

  Put the flour, butter, fine sea salt and remaining sugar in the bowl of a stand mixer fitted with a dough hook. Mix on low speed until combined. Add the yeast mixture and knead until combined, then knead on a medium-high speed for 6 mins or until smooth and elastic. Transfer the dough to a buttered bowl and cover.

• step 3

  For a cold-fermented version, refrigerate overnight or for up to a day to develop the flavour. Alternatively, leave the dough in a warm place for 1 hr or until risen but not doubled in size.

• step 4

  Line two baking trays with baking paper. On a lightly floured worksurface, roll the dough out into a 45cm × 25cm rectangle. Using a sharp knife, cut the dough lengthways into six 4cm-wide strips. Roll one strip into a 50cm long rope that’s slightly thinner at the ends. Fold the rope into a pretzel shape by forming a U, overlap the ends twice, then flip the ends down and seal behind the base of the U. Transfer to one of the trays and repeat with the remaining dough. Cover the trays and set aside in a warm place for 45 mins.

• step 5

  Heat the oven to 220C/200C fan/gas 7. Fill a large pan a third full of water. Add the bicarb and bring to a simmer over medium-high heat. In batches, carefully add the pretzels, top side down, to the water. Cook for 10 seconds, then gently flip over and cook for a further 10 seconds. Using a slotted metal spatula, transfer to the trays. Brush the pretzels with the egg and sprinkle with salt.

• step 6

  Bake the pretzels, swapping the trays halfway, for 15 mins or until deep golden. Serve warm.