Ingredients

500g strong white bread flour, plus extra for dusting
2 tbsp Fairtrade caster sugar
7g sachet Coop dried yeast
½ tsp salt
300ml Coop semi-skimmed milk
75g local unsalted butter, melted, plus extra for greasing
200g Coop Brie de Meaux, roughly chopped
2 tbsp bicarbonate of soda
Sesame seeds to decorate (optional)

Method

1. Place the flour and sugar in a large bowl, then add the yeast at one side and the salt at the other. Make a well in the centre

2. Heat the milk gently, with 50g of the melted butter, in a pan until lukewarm

3. Pour into the centre of the flour and mix, gradually drawing in the dry ingredients to make a dough

4. Knead on a floured surface for 5-10 mins, or until smooth

5. Put in a greased bowl and cover with cling film

6. Leave to rise somewhere warm until doubled in size

7. Preheat the oven to 200°C/fan 180°C/Gas 6

8. Knock back the dough and divide into 8 pieces

9. Roll 1 piece into a sausage shape, then flatten slightly

10. Scatter some of the Brie along the centre, then fold the dough over to encase the cheese

11. Continue to roll into a long sausage, then twist into a pretzel shape — there are lots of video tutorials if you look online

12. Put on a baking tray and repeat to make 8 pretzels

13. Bring a large pan of water to the boil and add the bicarb

14. Poach 2 pretzels at a time for about 1 minute, then remove with a slotted spoon and put on a baking tray

15. Brush the pretzels with the remaining butter and scatter with the sesame seeds, if using

16. Bake for 15-20 mins, until golden

17. Remove from the oven and leave to cool