Recipe Method

1. Combine the water and sugar in the bowl of a mixer and sprinkle the yeast on top. Allow to stand for 5 minutes or until the mixture begins to foam.
2. Add the flour, salt and butter and using the dough-hook attachment, mix on a low speed until well combined. Change to a medium speed and knead until the dough is smooth and pulls away from the side of the bowl, for approximately 4 to 5 minutes.
3. Place the dough in a large oiled bowl. Cover with cling film and leave in a warm place for 50 minutes or until the dough has doubled in size.
4. Preheat the oven to 225°C. Line two baking trays with baking paper.
5. In a pot, bring 10 cups of water and the baking soda to the boil.
6. In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece into a 65cm-long rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the ‘U’ in order to form the shape of a pretzel. Place onto the lined baking tray.
7. Place the pretzels into the boiling water, one by one, for 30 seconds. Remove from the water using a large flat spatula. Return the pretzels to the baking tray. Brush the top of each with the egg wash and sprinkle with coarse salt. Bake for 12-14 minutes or until golden brown. Transfer to a cooling rack for at least 5 minutes.
8. Serve with mustard.