Pretzels

1. Place all ingredients into spiral mixer (water first) and mix on slow speed, in reverse, for 2 minutes followed by approx. 5 mins on fast speed until fully developed.

2. Scale off a 3kg head.

3. Process through bun moulder for 30 x 100g buns or scale individually at 100g each and round up by hand. Gentle roll out to an even long roll / sausage shape approx. 10cm long and rest for 10 mins.

4. To form the pretzel shape, gently roll the dough long but with tapered ends until approx. 50cm long.

5. Bring the tapered ends together and twist over each other twice and then lift the ends up and press into the top to the roll.

6. Rest the shaped pretzels on a lined tray and keep covered for approx. 45 minutes at room temperature.

7. Wearing gloves, dip the pretzels in the Lye solution and place them back on the tray. The Lye solution contains food grade caustic soda so can result in a chemical burn on bare skin – ensure you are familiar with the product safety data sheet.

8. Make a small cut the length of the back of the pretzel and then give them a light sprinkle of rock salt.

9. Bake at 200C for approximately 12 - 14 minutes, or until a nice even crust colour has formed.