Cut the butter into cubes and leave at room temperature to soften.
Fit the Spiral dough tool to the machine.
Line the baking tray with parchment paper.
Add the first 3 items of Ingredients 1 (water, milk, dried yeast) into the Mixer bowl.
Leave to rest for 5 minutes.
Add the rest of Ingredients 1 (flour, butter, salt) into the Mixer bowl.
Attach the Mixer bowl to the machine and fit the splash guard.
Mix on speed 1 for 2 minutes.
Mix on speed 2 for 8 minutes.
Cover with a tea towel.
Leave to prove for 1 hour, 30 minutes.
Carefully transfer the dough to a lightly floured worksurface.
Carefully flatten the dough using your wrist.
Take the far edge of the dough and roll it back towards you.
Gently roll out the dough to make it longer, applying even and gentle pressure.
Divide the dough into 12 equal pieces.
Roll each piece into a rough ball shape.
Leave to rest for 10 minutes.
Take one dough piece and flatten it with your wrist.
Gently roll the dough to make it longer, keeping even pressure across and continuing to roll out into a long rope shape.
Put the rope into a 'U' shape.
Cross the open ends over each other to form a twist.
Bring the twisted end down over the bottom of the U and press to seal into a pretzel shape.
Repeat this action with the rest of the dough pieces.
Place the dough onto the lined baking tray.
Leave to prove for 30 minutes.
Pre heat the oven to 200ºC.
Add the first two items of Ingredients 2 (water, bicarbonate of soda) into the large saucepan.
Heat over a medium heat until boiling.
Using a slotted spoon immerse the pretzels, in batches, into the water for 10 seconds.
Flip over to the other side for 10 seconds.
Remove and drain.
Place onto the large baking tray and spray the pretzel dough with water.
Sprinkle the last item of Ingredients 2 (sea salt) over the pretzel dough.
Repeat this process until all the pretzels have been poached and salted.
Bake for 20 minutes at 200°C.
Leave to cool on a wire rack.
Serve.