Firstly, you need to proof the instant yeast to see if it is active. Add the yeast to a medium bowl along with the maple syrup and warm water.

Mix until the yeast has dissolved fully. As it is instant yeast, it should begin to foam almost straight away.  

Next, gradually add in the flour and sprinkle in the salt. The dough will become shaggy once all of the flour has been mixed in. 

Knead the dough continuously for 5-7 minutes until it is nice and smooth. If it's still sticky, rub on a little extra flour. 

Place your kneaded dough ball into a large bowl. Cover it with a clean tea towel and let it rise at room temperature for 40-45 minutes or until it has doubled in size. 

Preheat your oven to 230 Celsius.

Remove the risen dough from the bowl and cut into roughly 10 strips. With your hands, roll the 10 dough strips into 'sausage' shaped sticks. If a strip is really long cut into two.

To a large pot/saucepan, add the cold water and baking soda. Bring to a gentle simmer then the baking soda bath is ready. Add the pretzel sticks one by one for 15 seconds each. Use a slotted spoon to scoop them out. Drain fully then carefully place them onto a parchment-lined baking tray. 

Garnish each pretzel stick with a dash of coarse salt if you wish.

Place your pretzel sticks in the preheated oven for 15-20 minutes, or until golden brown. Every oven is different so keep an eye on them!

When they're ready, brush the maple butter over them. I also dipped mine in melted chocolate!