Fluffy pretzels with cinnamon sugar

First preheat the oven to 200C/180 fan/Gas Mark 6. Then line a baking tray with greaseproof paper and lightly oil it.

Dissolve the yeast and in a jug of water and mix well. Add the sugar and salt and mix until it comes together. When the dough bounces back when you poke it wth a finger it's ready to knead.

Tip the dough onto a lightly floured surface and knead for 10 minutes. Use the heel of your hand to flatten and stretch the dough before folding it back on itself ( and repeating.)

Shape the dough into a neat ball, cover and place into a lightly oiled bowl, cover with lightly oiled clingfilm and leave to rest for 45 minutes or until it has doubled in size. Push the dough and then divide into equal pieces.

Roll each piece out into a long sausage shape, approximately 35cm long. Arrange the length of the dough into a U shape. Hold the two ends and twist them around each other twice before folding them back to meet the bottom of the U. Press gently to make the ends stick. It can take a while to get this right, don't worry if they are not perfect, really any shape will do!

Place your pretzels on the lightly oiled baking tray. Cover with clingfilm and leave for another fifteen minutes. Remove the clingfilm and bake for 15 minutes or until golden brown and sound slightly hollow if you tap them on the bottom.

Mix the caster sugar and cinnamon together. Once the pretzels are cooked, brush them with melted butter and sprinkle cinnamon sugar on the top.