Method
1. Add dried yeast, milk, extra virgin olive oil and sugar to the TM5 bowl
2. Blend with MC in place - approx 3 sec, speed 5
3. Heat - approx 2 min, 38°C, speed 2
4. Then add sugar, bread flour and pink Himalayan salt flakes to the TM5 bowl
5. Mix with MC in place - approx 10 sec, speed 7
6. Knead - approx 3 min, dough
7. Grease a clean large mixing bowl with olive oil
8. Transfer content of TM5 bowl to large mixing bowl
9. Cover with kitchen towel
10. Let rise until doubled
11. Pre-heat oven - 220°C
12. Place bicarb soda into water and dissolve with fork
13. Prepare a clean baking sheet with parchment paper
14. Flour a clean work surface
15. Divide dough into a bakers dozen (13...really!) and then form pretzels by rolling long 'snakes' out of each piece
16. Holding each end of the dough, hit the bread mat a few times to lengthen and even out the dough. Make large pretzel shape, push joins together
17. Then dip into cooled bicarb water before placing directly onto paper lined baking tray
18. Bake until golden brown - 8 min, 104°C
19. Remove and let cool
20. Brush with butter
21. Sprinkle with pink Himalayan salt flakes or other toppings of choice