• 225 g (7½ oz) strong white bread flour
  • 1 teaspoon fast-action dried yeast
  • 2 teaspoons caster sugar
  • large pinch of salt
  • 15 g (½ oz) melted butter or sunflower oil
  • 125 ml (4 fl oz) warm water
  • 75 g (3 oz) each plain dark, white and milk chocolate, broken into pieces
  • 2 tablespoons water
  • ½ teaspoon salt

Mix the flour, yeast, sugar and salt in a mixing bowl. Add the melted butter or oil and gradually mix in the warm water until you have a smooth dough. Knead the dough for 5 minutes on a lightly floured surface until smooth and elastic.

Cut the dough into quarters, then cut each quarter into 10 smaller pieces. Shape each piece into a thin rope about 20 cm (8 inches) long. Bend the rope so that it forms a wide arc, then bring one of the ends round in a loop and secure about halfway along the rope. Do the same with the other end, looping it across the first secured end.

Transfer the pretzels to 2 large greased baking sheets. Cover loosely with lightly oiled clingfilm and leave in a warm place for 30 minutes until well risen.

Make the glaze. Mix the water and salt in a bowl until the salt has dissolved then brush this over the pretzels. Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 6–8 minutes until golden brown. Transfer to a wire rack to cool.

Melt the different chocolates in 3 separate heatproof bowls set over saucepans of gently simmering water. Drizzle random lines of dark chocolate over the pretzels, using a spoon. Leave to harden then repeat with the white and then the milk chocolate.

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