Whisk salt & water, add sugar and whisk again. Add flour and salt and mix until it's combined and shaggy.

Place on your works surface, flour your hands and knead for 5-10 min (10 is best if you can) drag the dough towards you cupping your hands to create a tight ball.

Lightly oil a clean bowl place the dough inside. Oil the top of the dough and cover and rest for 1 hour.

Decompress the dough, take it out and shape into a circle. Cut into 4 equalish quarters. Roughly shape them into a rectangle / square and roll each one out to about 2mm thick. Roll it up like a cinnamon roll then seal it up pulling out the edges and tucking the ends in. Roll it out gently to its even thickness. Once you've done it for all 4 cut into as many pieces as you want. I did 5 on each rope to create 20 pieces. Add them to parchment paper and cover and rest for 30 min.

Heat the oven to 210C and boil some water. Once boiled add the bicarbonate soda and honey and take the water down to NOT boiling. Add the pretzels for about 45 seconds on each side. Be gentle when handling them so they don't dent. Take them out using a slotted spoon, shake off excess water and press your spoon on a tea towel to get rid of more water.

Brush with egg wash, score the top and add rock salt.

Bake for 12-18 min (they should be a dark golden) depending on the size and your oven. You can give them a tap at the base, if it makes a hollow sound they're cooked.

For freezing freeze them straight in the bag as SOON as they're cool. They defrost in a few hours (defrost them airtight) I even fill mine with butter and cheese and put them straight in the lunchbox in the morning. These even have that lovely crispy, chewy texture once defrosted.