Soften the butter.
- 1 You will need 1 large saucepan and 2 flat baking sheet, lined with greaseproof paper if not non-stick
- 2 Place the flour, salt, yeast and butter in a large bowl. In a jug, blend together the Brewer’s paste and milk. Gradually add this to the flour and mix until a dough has formed.
- 3 Turn out the soft, sticky dough onto a clean work surface and knead. It should not need any extra flour. Knead for a further 10 minutes or until the dough becomes smooth and glossy.
- 4 Place the dough in a clean, lightly oiled bowl and cover with cling film. Leave to prove in a warm place for 1 hour or until doubled in size.
- 5 Preheat the oven to 200’C (fan 180’C) gas 6.
- 6 Turn the proved dough out and cut into 12 equal pieces. Using your hands, roll each piece into a 40-50cm long sausage, tapering at the ends with a slight bulge in the middle.
- 7 (You may want to part roll out and let the gluten relax before completely rolling out to their full length. This helps to prevent the dough springing back and forming uneven shaped pieces.)
- 8 Work swiftly to shape all 12 breadsticks. Meanwhile fill a large pan with water and bring to a steady boil. Add the bicarbonate of soda.
- 9 Using a fish-slice, gently slide each pretzel into the water for just 5 seconds. Remove and drain onto a baking sheet and repeat with the remaining pretzels.
- 10 Whilst the dough is still wet, glaze with Brewer’s paste and sprinkle with sesame seeds. Use a sharp-tipped knife to make a deep slash in the thickest part of the dough.
- 11 Bake for 15- 20 minutes or until a deep golden-brown colour. Transfer to a cooling rack to cool. Enjoy!