Sea salt and cardamom pretzels

Stir the yeast into 250ml warm water and leave for about 5 minutes. Put the flour, 2 tsp salt, milk, brown sugar, lemon zest, cardamom and melted butter into a large mixing bowl, then stir in the yeast water. Mix and knead the mixture for about 8 minutes to make a firm dough that springs back when you press your finger into it, then put it in a large bowl. Leave, covered with a damp tea towel and in a warm place, for approximately 1 1/2 hours or until it is risen and springy. Knock it back by kneading it briefly and divide into 8 or 16 balls.

Using your hands, roll each ball of dough on a lightly floured surface, to make a long snake-like rope, about 50cm long (shorter if smaller) with a slight bulge in the middle and tapering off at the ends. Twist each into a pretzel shape (see picture) and secure the ends. Put on a floured baking sheet.

Heat the oven to 200C/fan 180C/gas 6. Bring 1.5 litres of water to a simmer in a wok or large shallow saucepan, and stir in the baking soda (careful, it will froth up initially). Using a fish slice or wide spider, dip each pretzel into the simmering bicarbonate of soda solution for about 5 seconds, remove and place on an oiled baking sheet. Sprinkle with coarse sea salt and slash the dough 1cm deep in its thickest section.Bake for 10-15 minutes, or until browned and cooked through. Remove and leave to cool on a wire rack.