1. Pour the warm milk into a small bowl. Sprinkle with the yeast and sugar and leave in a draught-free place for 10 minutes, or until foamy.

2. Mix the flour and salt together in a large bowl and make a well in the centre. Add the yeast mixture and butter to the well and stir using a wooden spoon until a dough forms.

3. Turn out onto a lightly floured work surface and knead for 10 minutes, or until smooth and elastic.

4. Place the dough in a large oiled bowl, turning to coat in the oil. Cover with plastic wrap and leave to rise in a draught-free place for 1 hour, or until doubled in size.

5. Knock back the dough by punching it gently, then turn out onto a lightly floured work surface and knead for 2–3 minutes. Divide the dough into 12 even portions. Covering the rest of the dough with a tea towel while working with each piece, roll each portion into a rope about 40cm long. Circle and knot the rope into a pretzel shape, then place 5cm apart on a large baking tray lined with baking paper.

6. Cover with a tea towel and leave to rise in a draught-free place for 20–30 minutes, or until risen slightly. Meanwhile, preheat the oven to 190C.

7. Lightly brush the pretzels with the beaten egg yolk and sprinkle with sea salt. Transfer to the oven, spray twice with water, then bake for 12–15 minutes, or until crisp and golden. Remove from the oven and transfer to a wire rack to cool.

Note: Pretzels are best eaten the day they are made, but can be frozen in an airtight container for up to 6 weeks.