This recipe is from my book Bake, published by Collins. Pretzels are a classic sidewalk snack in New York. Their unique taste is as a result of dipping the risen pretzels into a solution of water and bicarbonate of soda before baking them.

Ingredients

450g strong white flour

150g strong brown flour

1 level tsp fast-acting yeast

2 tbsp soft light brown sugar

1 tsp salt

1 tbsp sunflower oil

375ml warm water

Sea salt, poppy seeds and sesame seeds

For the bicarbonate of soda solution:

75g bicarbonate of soda

1 litre water

Mix the two flours, sugar, salt and yeast in a large bowl or the bowl of an electric food mixer fitted with a dough hook.

In a measuring jug or bowl, mix the oil into the warm water. If making by hand, make a well in the centre of the flour mixture and slowly add the water, bringing all the ingredients together to form a soft dough that's not too dry and not too sticky. Adjust by adding a bit more flour or water if necessary. If making in an electric food mixer, run the machine on the lowest setting and add the liquid slowly to form the dough.

Knead the mixture for 10 minutes. If kneading by hand, stretch it away with one hand and fold it back on itself with the other, giving it a quarter turn each time until you have a smooth firm dough that springs back when you push your finger into it. Place the dough into an oiled bowl; turn the dough in the oil. Cover the bowl with cling film or a plastic bag and leave in a warm, draught-free place for one to three hours, or until the dough has doubled in size.

Preheat the oven to 230°C/ 450°F/ gas mark 8 and line several baking trays with parchment paper.

Place the dough on a dry, lightly floured work surface. Punch down and lightly knead it, then divide into 10-14 balls. Roll each ball into a thin rope, not much thicker than a pencil (if you want crisp pretzels, roll them thinner) and shape into a pretzel shape ? all twists and braids ? dabbing the edges with water on your finger. Place on the prepared baking trays, cover and allow to rise again for 10-20 minutes.

Bring the water to the boil in a large saucepan and dissolve the bicarbonate of soda in it. Leave on a bare simmer. Gently place each pretzel in the mixture, not putting more than three in at a time. Allow 30 seconds on one side then flip over using a slotted spoon and poach for a further 30 seconds. Drain and return to the lined trays. If you wish, sprinkle salt crystals, sesame seeds or poppy seeds on them at this stage. Alternatively add them after baking.

Bake in the oven for 8-10 minutes, turning over halfway through cooking. Allow to cool on a wire rack.