Pretzels

Make the fermented white dough following the dough-making method for the olive loaf and shape into a ball. Put the dough in a (lightly floured) mixing bowl.
Cover with a tea towel and leave to rest at room temperature for 6 hours, or overnight in the fridge (or for up to 48 hours) until it has doubled in volume.
This makes 900g, you’ll need 400g for the recipe but you can use the leftovers for a pizza base.

To make the pretzels, mix all the remaining ingredients except the egg, oil and salt with the fermented white dough. The resulting dough will feel very stiff. Cover the bowl with a tea towel and leave to rest for 1 hour.

Lightly oil 1 or 2 large baking trays. Very lightly flour your work surface.
Tip the dough onto the surface and make it into a rough oblong, fold one third into the middle, press down, then fold the other side into the middle, turn the dough over so the seam is underneath then divide it into 12 equal pieces.

Roll each piece with your fingers until it is around 20cm long. Form into a heart by bringing the ends to the centre, crossing the right over the left, bringing it back underneath, then laying the ends either side of the point of the heart.
Stretch the holes out slightly so dough doesn’t join up as it rises.

Lay the pretzels on a greased baking tray and glaze with egg wash. leave to prove, uncovered, for 45-60 minutes. Heat the oven to 250c/fan 230/gas 10 (or as high as it will go).

Glaze again with egg wash and sprinkle with rock salt, pressing it down into the dough a little. Put the pretzels into the oven and turn down the heat to 230c/fan 210/gas 8.
Bake for 10-12 minutes, until dark golden brown, at which point they will be chewy. If you prefer them a little crisper, give them another couple of minutes. Cool on a wire rack.