Activate the yeast: Add the warm water, brown sugar and yeast to a bowl. Give it a stir and leave for about 5 minutes, until foamy.

Make the dough: Add the flour and salt to a large bowl and make a well in the middle. Pour in the foamy yeast mixture, followed by the melted butter. Mix until a dough starts to come together.

Knead: Knead the dough by hand for 10 minutes until smooth and elastic, or in an electric mixer with a dough hook for 6–7 minutes until smooth and elastic.

Let it rise: Place the dough into a lightly greased bowl, cover and leave somewhere warm for about 1 hour, or until doubled in size.

Prepare the bicarb bath: Preheat the oven to 220°C fan-forced. Bring the 3 litres of water to a boil in a large pot, then carefully add the bicarbonate of soda. It will bubble up, so add it slowly.

Shape the pretzels: Divide the dough into 8 or 9 pieces. Roll each piece into a snake about 40cm long. Shape into a pretzel by making a U shape, crossing the ends over each other, then bringing the ends back down and pressing them onto the bottom of the pretzel.

Bicarb bath: Carefully place each pretzel into the boiling bicarb water for about 30 seconds. Remove with a slotted spoon and allow any excess water to drip off before placing onto a lined baking tray.

If baking straight away: Brush the pretzels with beaten egg and sprinkle generously with flaky salt.

If baking the next day: Do not add the egg wash or salt yet. Cover the tray tightly with cling wrap and place in the fridge.

When you’re ready to bake: Remove the pretzels from the fridge, brush with beaten egg and sprinkle with flaky salt.

Bake: Bake for about 12 minutes, or until deep golden brown.

Eat: Let them cool for a few minutes, then get stuck in while they’re still warm.