PRETZEL DOUGH 

1. Combine all ingredients except for the butter in the bowl of a stand mixer fitted with the dough hook.
2. Mix on medium-low speed for 10-12 minutes until a stiff, smooth dough forms. It will be quite firm - this is fine and is what gives lovely chewy pretzels. Don't freak out.
3. Add the butter and mix for a further 5 minutes until it is completely incorporated and passes the window pane test.
4. Shape the dough into a ball, and transfer to a lightly oiled bowl. Cover with plastic wrap and leave in a warm spot for 45 minutes to an hour, or until doubled in size. This initial rise can also be done in the fridge overnight.

ASSEMBLY 

1. Turn the dough out onto a work surface (do not flour), and weigh the dough then divide into 6 equal sized balls. Shape each into a ball, then place on the bench under plastic wrap to rest. Leave for 5 minutes. 
2. Working with one piece of dough at a time, roll each ball out into a rectangle (ish) shape, then roll up into a log. Return to under the plastic to rest for another 5 minutes. The resting allows the dough to relax and be rolled out. Keep covered until you are ready to use.
3. Line one or two baking sheets with silpats / silicone baking mats, or parchment paper (see notes). They will just fit onto one if you have a large baking sheet, or you can use two instead.
4. Working with one piece of dough at a time, roll the dough into a long thin sausage, 30” (76cm) long. This will seem very thin but is necessary in order for the pretzels to be the right shape once risen. If you would like them a little thicker, roll the dough sausage a little shorter.
5. Make the dough into a ‘U’ shape, then cross the two ends over twice to form a twist, then bring the ends down and press onto the rounded part of the pretzel. See video in body of post for a visual demonstration. 
6. Transfer to a lined baking sheet.
7. Repeat the process with the remaining dough balls, until you have 6 pretzels. Space evenly amongst the baking sheets (you can get away with using one sheet but things get a bit squishy).
8. Rise the pretzels, uncovered, at room temperature for 30 minutes, then transfer to the fridge for a further 10 minutes.

BAKING

1. While the pretzels are rising, preheat the oven to 450˚f / 235˚c. In a large, shallow pan (I used a frying pan / skillet), combine ¼ cup baked baking soda and 6 cups of water. Heat until the solution is steaming, then turn off.
2. Working with one pretzel at a time, carefully lift off the baking sheet, and place upside down in the solution. Soak for 10 seconds, then carefully flip over and soak for another. Remove using a slotted spatula or another flat utensil, and place onto the silicone mat lined baking sheet.
3. Repeat the process with the remaining pretzels. Sprinkle with cheese as soon as they come out of the pan in order to ensure that it sticks. Divide the cheese evenly over the pretzels, pressing down lightly to help it stick.
4. Top the pretzels with the pepperoni - be generous with the amount as it cups up in the oven.
5. Transfer the baking sheet to the oven and bake the pretzels for 12-15 minutes until they are baked through and the cheese on top is lightly golden brown.
6. Remove from the oven and leave to stand on the baking sheet for a few minutes before transferring to a wire rack.
7. Serve slightly warm with tomato / pizza sauce / mustard / hot honey / your choice of dip to serve if you like.