Method

1. Proof the yeast
   In a small bowl, mix the 60 ml warm water, yeast and maple syrup. Let it sit for 5 to 10 minutes until foamy on top. This tells you the yeast is active and ready.
2. Make the dough
   In a large bowl, combine the bread flour, wholemeal flour and salt. Add the foamy yeast mixture, olive oil and the 120 ml water. Stir until the dough starts to come together, then knead on a lightly floured surface for about 5 minutes, or until smooth and elastic.
3. Create the twisted effect
   Split the dough in half. Knead the Marmite into one half until evenly distributed, being careful not to over-knead.
4. First rise
   Place the two dough balls on a lightly oiled tray (or in separate bowls), leaving space between them so they don’t stick together as they rise. Cover and let rise in a warm place for about 30 minutes, or until doubled in size.
5. Shape the pretzels
   Once risen, divide each dough ball into 7 pieces (about 35 g each). One pretzel will use two pieces, totalling around 70 g. Roll each piece into a rope about 30 cm long. Twist one Marmite rope and one plain rope together to form a single strand, then shape into a classic pretzel. Repeat with the remaining dough to make 7 pretzels in total.
6. Baking-soda bath
   Bring 6 cups of water and baking soda to a gentle simmer. Carefully place each pretzel into the water for 30 seconds, then remove with a slotted spatula. This step gives pretzels their signature bronze exterior.

7. Bake
   Place the boiled pretzels on a lined tray, sprinkle with sesame seeds and bake at 200 C for 12 to 15 minutes, or until golden, turning the tray halfway through.