450 g/ 1lb /3 cups strong white flour bread-flour
1 tsp easy blend dried yeast
1 tbsp castor (superfine) sugar
1 tsp fine sea salt
4 tbsp bicarbonate soda
1 vegan egg
2 tbsp white sesame seeds
2 tbsp black sesame seeds (optional)
1.Mix the flour, yeast, sugar and salt in a bowl. Stir in 280 ml of water and bring to the mixture together into a dough. Knead for 10 minutes, then cover with oiled clingfilm and leave to prove for 1-2 hours until doubled in size.
2. Divide the dough into eight pieces and roll each one into a long rope. Curl the dough into the classic pretzel shape and squeeze the ends to seal. Cover the pretzels with oiled clingfilm and leave to prove for 1 hour or until doubled in size.
3.Meanwhile, preheat the oven to 220°C (200°Fan)/425°/ Gas 7.
4.Bring 1 litre of water to the boil and stir in the bicarbonate of soda. Blanche the pretzels in batches for 1 minuets then transfer to two oiled baking trays.
5.Brush the pretzels with beaten egg and sprinkle with the sesame seeds.
6.Bake for 15 minuets or until they turn a deep golden brown. Leave to cool a little on a wire rack then serve.