Laugenbrezel

Step 1: Spread 2 ⅛ oz bicarbonate of soda (baking soda) on a tray lined with foil and bake at 250°F (200°F fan) for 1 hour. This makes it more alkaline, giving a darker, more pretzel-like crust. Cool and store in a jar. You can do this days ahead.

Step 2: Mix 1 ⅛ lb strong white bread flour, ¼ oz instant dried yeast, ⅓ oz salt and 1 tsp sugar. Add 1 ¼ cups lukewarm water and 1 oz vegan butter or sunflower oil and knead for 10 minutes into a firm, smooth dough. It should be stiffer than bread dough. Cover and rest for 30 minutes.

Step 3: Divide into 8 pieces of about 100 g. Roll each into a 20 cm sausage and rest for 5 minutes, then roll from the middle outwards into a 55 cm rope, thick in the middle (about 2 cm) and thin at the ends.

Step 4: Lay the rope in a U shape, cross the ends over each other twice, then fold them down and press onto the thick belly at roughly 4 and 8 o'clock. Place on lined trays.

Step 5: Leave the pretzels uncovered at room temperature for 20 minutes, then chill uncovered in the fridge for 30 minutes, until the surface feels slightly dry.

Step 6: Heat the oven to 425°F (400°F fan). Bring 6 ¼ cups water to a simmer in a wide stainless steel pot (not aluminium) and carefully stir in the baked 2 ⅛ oz bicarbonate of soda (baking soda); it fizzes up, so add it slowly. Wear gloves if your skin is sensitive.

Step 7: Lower the pretzels into the bath one or two at a time for 30 seconds, turning once, then lift out with a slotted spatula, drain and put back on fresh baking paper. Sprinkle with 2 tbsp coarse pretzel salt or flaky sea salt and cut a 1 cm deep slash along the thick belly with a sharp knife.

Step 8: Bake for 14–16 minutes, until deep, glossy mahogany brown and the belly has burst open along the cut. A common mistake is taking them out too pale: they should be darker than you'd think. Cool on a rack and eat the same day.