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Ingredients:‍

1 tbsp Maple syrup
½ tbsp Active dry yeast
140ml water
2tbsp olive oil
136g white strong bread flour
1 teaspoon salt
2 tablespoons baking soda (this is for the boiling water, not the dough)
1450 ml water (about six cups)
70g sugar (I used caster sugar)
3 tablespoons of cinnamon
60g flora melted

Instructions - How to make your pretzel twists:

1.) To start proof the yeast: Place 140ml of warm water, maple syrup, and yeast into a small cup and stir, until the yeast has dissolved. When the mixture begins to foam slightly, then it's ready to use.
2.) To make the dough: Place the flour, salt, oil and proofed yeast mixture in a mixer bowl with a dough hook. Run on medium low for about 5-6 minutes (until the dough pulls away from the bowl). If you don’t have a dough hook, mix in a bowl and knead dough ingredients for about 8-10 minutes.
3.) Following this brush the inside of a large bowl with a little bit of oil. Shape the dough into a ball and put it in the bowl. Cover with cling film and allow the dough to rise for about 40 minutes, or until it has doubled in size.
4.) Preheat your oven to 230 degrees.
5.) When risen uncover your dough and punch it down a few times.
6.) Prepare tray parchment paper on it, cut to size. Set aside.
7.) Place the dough on an oiled work surface. Cut the dough into 8 or 12 equal sections (depending on the size you want your pretzel twists). Take two pieces of dough for each twist. Roll each piece of dough to long cylinder shapes with your hands to roughly the same size width and length.
8.) When the pretzel pieces are the same length and width (my ones were 2cm width by 12cm in length.)
9.) Take two pretzel pieces (as rolled out) and place them side by side. Pinch one end together and then twist and overlap the two pieces of dough. Finish by pinching the two end pieces of dough together.
10.) Put 6 cups of water into a pot and dissolve the 2 tablespoons of baking soda into the water and bring to a rolling boil.
11.) Drop pretzel twists, one at a time, into the pot (get close so it doesn’t splash!). Each should sink a little then rise up. Wait 30 seconds-1 minute, then lift out using a slotted spoon and place each onto the baking tray sheet.
12.) Bake for about 14 minutes. Watch them carefully– when they’re golden brown, they are done.
13.) While they are cooking, place sugar and cinnamon into a bowl and mix together. Ensure the flora is melted and ready to use in a separate bowl.
14.) Once the pretzels have cooled for a few minutes place them into the warmed flora (completely coat them) and then roll them into the cinnamon sugar mix. Eat and enjoy!

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