Bavarian pretzels (Laugenbrezel)

1. Stir the sugar and yeast into the lukewarm water and milk, then knead with the flour, salt and soft butter for 8-10 minutes to a smooth, firm dough; cover and let rise for 1 hour.

2. Divide the dough into 8 equal pieces and roll each into a rope about 50 cm long, thicker in the middle and thin at the ends.

3. Holding both ends, form a loop, twist the ends together twice and press them onto the thick "belly" of the pretzel.

4. Place the pretzels on baking paper and chill for 15 minutes so they dry slightly.

5. Bring 2 litres of water to the boil, carefully add the baking soda (it foams!) and dip the pretzels one at a time for 30 seconds; drain, score the thick part with a sharp knife and sprinkle with coarse salt.

6. Bake in an oven preheated to 220 °C for 15-18 minutes until deep brown.

Tip: Real bakery pretzels are dipped in lye - at home a baking soda bath is safe and gives an almost equally dark, glossy crust.