Step 1

Lightly grease a large bowl with oil and set aside.

Step 2

Place milk and yeast into mixing bowl and mix 2 min/37°C/speed 1.

Step 3

Add flour and salt and knead Dough /2 min. Transfer dough onto a silicone bread mat or lightly floured work surface and shape into a ball. Place into prepared bowl, cover with plastic wrap and leave to prove in a warm place until doubled in size (approx. 45 minutes). Clean and dry mixing bowl.

Step 4

Preheat oven to 200°C. Line a baking tray (30 x 40 cm) with baking paper and set aside.

Step 5

Transfer dough onto silicone bread mat or lightly floured work surface. Divide dough into 10 equal portions (approx. 100 g each) and roll each portion into a rope (approx. 65 cm long). Shape 1 rope into a U-shape. Cross over the two ends to form an X. Twist the ends once. Take the two ends down through the centre to the bottom of the U-shape and secure (4 cm apart) to form a pretzel shape. Place onto prepared baking tray. Repeat shaping with remaining dough portions.

Step 6

Place water and bicarbonate of soda into a large saucepan and bring to the boil. Carefully drop each pretzel into boiling water and cook for 10 seconds. Using a slotted spoon, transfer pretzels back onto baking tray. Immediately sprinkle pretzels with salt and sesame seeds (optional). Bake for 12 minutes (200°C), or until golden brown. Transfer pretzels onto a wire rack and allow to cool completely before serving.