1 sachet dried yeast
1 teaspoon salt
2 tablespoons baking soda
1. Mix the flour, yeast and salt in a bowl. Add the water, which should be lukewarm, and mix together to form a dough – it’s easier to use your hands.
2. Divide the dough into pieces. Depending on what size you want, this mixture makes 16 small pretzels or 8 big ones. We made 16 and twisted them into pretzels, snail shells and little hotdog rolls. Place the shapes onto greasproof paper on a baking tray. At this stage I would leave them somewhere warm to rise because, having made them once, I think this would make them softer and bigger.
3. Preheat the oven to 200°C. Bring a pan of water to the boil and add the baking soda so that it gets really frothy. Add the brezen a couple at a time, reduce the heat to a simmer then when the brezen come to the surface take them out with a draining spoon and put them back on the baking tray.
4. Sprinkle the brezen with a little rock salt then bake them at the top of the oven for bout 25 minutes until they’ve turned brown.