In a large bowl, combine the yeast, water, cream, sugar and butter. Leave the mixture to sit for 10 minutes or until the yeast is bubbly and active.
Add in half of the flour (1 1/2 cups) and mix well for 2 minutes. Then add the remaining flour 1/2 cup at a time mixing well between each addition.
Turn your dough out onto a clean bench top and knead the dough for a minute or two until it forms a smooth ball.
Grease a clean bowl with the cooking oil before placing your dough in the center. Cover the surface of the dough with any excess oil and make deep indents into the dough using your fingertips
Leave the dough in a warm place to rise for one hour or until it has doubled in size.
Preheat your oven to 180 degrees.
Place your baking soda and water into a large saucepan. Mix well and heat on a medium high heat until simmering.
While your water heats, prepare your pretzels. Divide your dough into 12 even sections and then roll each piece into a long sausage shape that is about 45cm long. Shape the strips of dough into pretzels and set them aside on a lined baking sheet.
Add your shaped dough into the simmering water in batches of 3-4. Boil for about 30 seconds then use a slotted spatula to remove each pretzel. Carefully place them back onto your lined baking sheet. Repeat this process until all of the pretzels have been dipped.
Bake in your preheated oven for 20-25 minutes or until the pretzels are a dark golden color and baked through.
Melt your butter and brush it over your pretzels as soon as they comes out of the oven.
