In the bowl of a stand mixer, add the flour, water, butter, salt and yeast.

** If you are using instant yeast, bloom the yeast in a small amount of water to activate before using.

Attach the dough hook attachment and mix on low speed for 1 minute until a shaggy dough forms.

Scrape the sides and bottom of the bowl then increase the speed to medium and mix for 6-8 minutes until the dough has come together and is smooth and elastic.

Transfer the dough to a clean bowl, cover with plastic wrap and set aside to proof for 60-90 minutes until doubled in size.

After the dough has proofed, gently ease the dough out of the bowl and weigh.

Place the dough onto the clean surface and gently deflate the dough, then divide into 6 equal portions. The dough should be approximately 100g each.

Using your fingers, lightly press the dough portion into a rough rectangle shape, being careful not to press out all the air.

First pre-shape each portion into a 4" long tube. With the long side of the dough in front of you, take the top edge and fold it down towards the middle, pressing gently with your fingertips to create a slight seal. This beings to build tension.

Take the new top edge (the one you just folded) and fold it down again towards the bottom edge, pressing lightly to continue forming a tight cylinder.

With this basic log shape, turn the dough over and firmly pinch and seal the seam running along the bottom with your fingertips.

Turn the dough over so the seam is on the bottom. Gently place your hands over the dough log.

Applying light and even pressure with your palms and fingers, rolling the dough back and forth. The dough will begin to lengthen.

Maintain an even thickness throughout the log as you roll to 4" (10cm), keeping the ends blunt, not tapered. Place the log seam side down, cover and let rest while you start the next portion of dough.

After the six portions of dough have been rolled, starting with the first, roll each piece of dough (in the same order) to 18" (45cm) log. Roll the dough back and forth under your hands so the ends are thicker, and the centre is thinner.

Next place your hands next to each other in the centre of the dough, applying pressure in a down-and-out motion to elongate the log, resulting in equal thickness from end to end.

After rolling the 6 logs to length, return to the first piece of dough and in the same order, roll each to 24" (60cm).

Prepare a baking tray lined with parchment paper and set aside.

One at a time shape the pretzels. Place a piece of dough in front of you as a "U" shape with the curve closest to you. Twist the two ends of the dough together twice.

Holding the two ends, fold them down toward you to overlap the curved piece of dough and press gently to stick onto the dough.

Place the pretzels onto the baking tray and place in the refrigerator for 1 hour to chill.

Preheat the oven to 425F (220C).

Prepare a baking tray lined with parchment paper and spray with cooking spray.

Prepare the dipping station. Add the water and baking soda to a large pot. When the hour chilling time is almost finished, bring the water to a boil then reduce the heat to a simmer.

Remove the pretzels from the fridge. Working with one pretzel at a time, lower the pretzel into the water and cook for 20 seconds on one side, flip and cook for 20 seconds on the other side.

Remove the pretzel from the water using a slotted spoon and place face side up on the prepared baking tray and immediately sprinkle with salt. Continue to dip the other five pretzels.

Place the tray into the oven and bake until glossy and deep golden brown, approximately 20-25 minutes, rotating the tray halfway through.

Remove from the oven and let cool on the baking sheet.

Pretzels are best enjoyed eating the day of baking.

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