2. In a large bowl, whisk together flour, salt, and remaining sugar. Make a well in the center, and pour in the yeast mixture. Stir until a dough forms.
(If the dough is too dry, add water a teaspoon at a time until the dough is kneadable. If the dough is too wet and sticky, add flour little by little until the right dough consistency.)

3. Turn the dough out onto a well-floured surface, and knead for 4-6 minutes or until the dough springs back when a finger is pressed into it. Shape the dough into a ball. 

4. Coat a clean, dry bowl with nonstick cooking spray (or 1 tsp canola oil), and roll the dough ball around until coated with the cooking spray (or oil). Lay a towel over the top, and place the bowl in a warm, draft-free place to rise for 1 hour, or until doubled in size. Then divide the dough into balls.

5. Preheat the oven to 200° Celsius and line the tray with a baking sheet.

6. On a lightly floured surface, roll out each dough ball on the countertop with your hands until it’s about 40-50cm in length. Twist into a pretzel shape. (Watch this video for a tutorial on pretzel shaping)


7. To prepare the pretzel topping, boil water and let it cool slightly until hot to touch. (So you can still touch it but it doesn't burn you). Add the baking soda to a shallow bowl, and pour the hot water on top. Dip each pretzel in the water bath, and place on the prepared sheet.

8. Sprinkle with salt for topping. Bake at 200° Celsius for 10 minutes or until light brown. Cool on the pan for 5 minutes before turning them. Best eaten warm!!