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Mix bread flour and dried yeast
Add a 15g brown sugar as sub for baking malt
Mix dry ingredients then add bits of softened butter - add in water/beer before mixing
Combine ingredients and give dough a very thorough kneed - at least 10 minutes until can form a clean ball w/ somewhat smooth surface
Proof for an hour until doubled in size
Punch down then divide into 8 approx. 100g balls, rest for 10 minutes
Flatten balls and roll into baguette shape thing (see video), then rest again
Roll dough sausages out so middle is a fatter tube, that has thinner ends
Take two ends and lay them over each other, then cross them again, fold over and then press ends into the thick end to secure
Rest on baking paper for around 15 mins at room temp, then rest in the fridge for an hour
Make bicarbonate of soda solution by dissolving bicarb in one litre of water
Poach pretzels in solution for 25 - 30 seconds per side
Brush pretzels with a bit of the solution and sprinkle with rock salt
Score with wet knife along thick side and bake for 15 to 20 mins (I did 15 mins in a 180c ov