Ingredients

• 680ml/1 pint 4½fl oz warm water
• 1 x 7g sachet fast-action yeast
• 1kg/2lb 3oz strong white bread flour
• plus extra for dusting
• 4 tsp sea salt
• 1 tsp caster sugar
• 1 tbsp olive oil
• 1 free-range egg
• beaten
• 1 tbsp water
• sesame seeds (optional)
• sea salt flakes (optional)
• poppy seeds (optional)
• 50g/2oz unsalted butter
• 1 onion
• chopped
• 700g/1lb 9oz floury potatoes
• such as King Edward or Maris Piper
• cooked and chopped into cubes
• 1 x 340g/12oz tin corned beef
• chopped into cubes
• 1 tbsp Worcestershire sauce
• 1 tbsp chopped fresh parsley
• sea salt flakes and freshly ground black pepper
• to taste
• 4 free-range eggs
• splash white wine vinegar

Directions

• For the pretzels
• in a large bowl
• whisk together the warm water and yeast until the yeast has dissolved. Stir in 500g/1lb 1½oz of the flour (the mixture should form quite a loose batter). Cover with cling film or a damp tea towel and set aside in a warm place for a few hours
• or until the batter has almost doubled in size and the surface is covered with air bubbles.
• Place the remaining flour into the bowl of an electric stand mixer. Add the salt and sugar
• then add the olive oil and tip in the risen pretzel batter. Using the dough hook attachment
• work the mixture for 6-7 minutes over a slow speed
• until it comes together to form a smooth dough that comes away cleanly from the sides of the bowl. Turn the dough out onto a floured work surface. (Alternatively
• if you do not have a stand mixer
• knead the ingredients together on a floured work surface until smooth and elastic.)
• Roll the dough out into a sausage shape about 2cm/1in thick. Form the dough into a large pretzel shape and pinch the ends together to secure. Place onto a greased baking tray. Cover and set aside to rise in a warm place for 30 minutes or so.
• Preheat the oven to 220C/430F/Gas 7.
• To finish the pretzel
• mix the beaten egg with the water and brush the mixture over each pretzel. Sprinkle the pretzel with your preferred topping of salt flakes
• poppy seeds or sesame seeds.
• Bake the pretzel in the oven for 30 minutes
• or until golden-brown and cooked through.
• For the corned beef hash
• melt the butter in a frying pan until foaming and gently fry the onion for 2-3 minutes
• or until softened.
• Add the potatoes and the corned beef and fry for 5-6 minutes
• pressing down the mixture every so often with a fish slice
• until the mixture is golden-brown and crisp.
• When the corned beef hash is cooked
• remove the pan from the heat
• sprinkle over the Worcestershire sauce and parsley and season to taste with sea salt and freshly ground black pepper.
• For the poached eggs
• pour enough water into a large deep pan so that it is two-thirds full. Bring to the boil.
• Place the eggs
• still in their shells
• into the boiling water for 20 seconds
• then remove with a slotted spoon.
• Add a splash of white wine vinegar to the pan
• then swirl the water gently to create a whirlpool effect. Crack one egg into the centre of the whirlpool and poach for 2-3 minutes
• or until the egg is cooked to your liking. Remove from the pan with a slotted spoon and set aside to drain on kitchen paper. Keep warm. Repeat the process with the remaining eggs.
• To serve
• spoon the corned beef hash onto four serving plates and top each with a poached egg. Break the large pretzel into four pieces to serve.