Pretzels

In a jug mix together the warm water, oil, yeast and psyllium husk and leave to thicken for 5 minutes.

Place the Fate Low Protein All-Purpose Mix, egg replacer and salt into a bowl and mix well.

Pre-heat the oven to 70°C/50°fan/gas mark ½.

Pour the water mixture into the Fate mixture and with your hands knead into a dough.

Divide the dough into 4 balls and hand roll each dough ball into rolls 50 cm in length.

Take one roll and bend it into a horseshoe shape, fold the right strand over the left strand, leaving a large loop at the top. Then place the right strand over the left strand again, and flip the ends over to join the top of the loop to form a pretzel shape. Gently press and seal the ends of the strands to the loop.

Shape all rolls into a pretzel shape as above.

Place the pretzels on a lined baking tray and place in the oven for 30 minutes.

Once removed from the oven, preheat the oven to 200°C/180°fan/gas mark 6.

Place the water and the bicarb soda in a deep-frying pan, and bring to the boil.

Once the bagels have baked, remove them and using a slotted spoon place them in the boiling water for 1 minute and using a slotted spoon gently press the pretzel under the surface of the water for 1 minute.

Remove and place on a lined baking tray.

Sprinkle with the unground salt and bake in the oven for 30 minutes or until brown and crispy.