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An elementary school teacher has divided opinion on social media after she was filmed giving a young pupil “birthday spankings”. The clip, which has been shared across TikTok, shows the woman beaming as she brandishes a large, wooden ruler and the boy braces for impact. The child is smiling, too, as he clutches the table, and she swings her makeshift paddle. Thankfully, the teacher stops before making contact, as she repeats a swing for each year of his life. Pranks and peculiar traditions are a quirk of the festivities across the world, with almost every culture having their own special rites and rituals. Bumps, “punches” and other torments have long been a celebrated part of the festivities, as have “spankings”. The North American tradition sees the birthday boy or girl receive the number of hits that corresponds to their age, plus “one to grow on”. @noahglenncarter People are upset with this teacher for giving a student birthday spankings #foryou #teacher #birthday Numerous TikTok commentators pointed out that they’d received the same treatment at the hands of their teachers while in school, though not everyone remembered the custom fondly. Search “birthday spankings” on the platform and you’ll see a number of videos dedicated to people’s realisation that the whole thing is a bit… creepy. @queenkoppes #stitch with @smithfulteaching The 90s were a different time. #teachersoftiktok @mackenzig__ i thought this was a fever dream or smth for the longest time until someone told me they saw it too Still, plenty of TikTokers have also laughed the whole thing off or pointed to similarly bizarre conventions that they’d fallen prey to. “This is a family tradition for me,” one wrote. “We all got and gave each other birthday spankings. It’s just a fun thing.” “My Spanish teacher pulls ears for birthday,” added another, explaining that it was “her culture’s tradition”. However, influencer Noah Glenn Carter pointed out that some traditions simply don’t age well, and plenty of people would file a complaint with the school if this happened to their kid. “So far it doesn't seem like any action has been taken against the teacher, which I think is fine because she probably didn't mean anything by this,” he said in a commentary on the clip. But, he added: “If I was a teacher, the last thing you would see me doing is giving out birthday spankings to students. “Because even if I was just doing it to be funny, people could see it in a very different light.” Sign up for our free Indy100 weekly newsletter Have your say in our news democracy. Click the upvote icon at the top of the page to help raise this article through the indy100 rankings

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Pretzels, or brezel or brezen in German, are the most iconic German food. Ornaments of pretzels adorn every bakery, and images of them can be found on medieval church windows in Freiburg, where I come from,” says former contestant on The Great British Bake Off, Jurgen Krauss. “Often, a pretzel works better as a soother for an upset baby than a dummy. They are a part of my upbringing and heritage. And still, there is no better snack after a long shopping spree through my hometown of Freiburg than a brezel from the bakery at the tram stop. “Disclaimer about lye: I am giving two options for the finish. One is using lye, which involves a very dangerous chemical, solid sodium hydroxide. The other option uses baking soda, which is bicarbonate of soda, and is not dangerous at all. The results are different in colour and taste, but without a direct comparison, the bicarbonate of soda pretzel can stand its ground. If you intend to use lye, I’d recommend baking a few batches of pretzels with bicarbonate of soda, but treat it as if it was lye, to practise the handling and have everything in the right place before starting.” Soft pretzel Makes: 8-10 Ingredients: For the starter: 100g bread flour 2g salt 1⁄8 tsp instant yeast 65ml water For the dough: 400g bread flour 9g salt 20g honey 5g instant yeast 25g unsalted butter, room temperature 180ml water Coarse salt crystals, for sprinkling For the lye or bicarb dipping solution: 2L water 8g salt 80g bicarbonate of soda or 80g sodium hydroxide pellets Method: 1. Prepare the starter the day before baking. Combine all the ingredients in a bowl and mix with your hand or a spatula until all the flour is incorporated. Cover with clingfilm and leave to stand at room temperature for about two hours. Then put the starter in the fridge overnight until you need it – it will be good to use for up to three days. 2. About one hour before making the main dough, take the starter out of the fridge. 3. To make the main dough, combine all the ingredients except the salt crystals and the starter in a bowl and mix with your hand or a spatula. The resulting dough will be very stiff. Knead the dough on a work surface for about 10 minutes. Don’t use any additional flour, you won’t need it anyway. The resulting dough should be smooth and a bit elastic. Put the dough into a bowl, cover and prove at room temperature for about two hours. Fold the dough once after one hour. 4. Meanwhile, prepare the dipping solution. Use a big stainless-steel pan and stainless-steel spoons for dipping. Cover your normal work surfaces in case the lye spills. When dipping, keep the baking sheets very close to the lye pan and the oven. Always wear protective gloves and goggles when working with sodium hydroxide and lye. Never ever touch sodium hydroxide pellets with your skin. 5. If using bicarbonate of soda, bring the water to boil. Switch off the heat, add the salt and stir. Then add the bicarbonate of soda – there will be a bit of frothing and splashing, so be careful. Leave to cool. 6. If using sodium hydroxide, put the water in the pan and then add the sodium hydroxide pellets. Sodium hydroxide creates a lot of heat when it dissolves. 7. Once the dough has proved, divide it into pieces weighing 85 grams each. Roll each piece of dough into a cylinder. Once all the pieces have been rolled, start again with the first piece, to roll it into a long strand with thin ends and a belly in the middle. Aim for a length of 60 centimetres. Make sure you don’t tear your strands – if there is too much resistance in the dough, move on to the next strand. You will need several cycles to reach the length required. 8. Now shape the pretzels – the bakers use a slinging method, but there is a simpler, slower way to do this. Make sure the ends of the little arms are well attached to the middle bit. 9. Place the pretzels onto lined baking trays, cover and leave to prove at room temperature for about 45 minutes. Uncover the pretzels and put them in the fridge for 30 minutes, so that a skin can form. Preheat the oven to 230C fan/gas mark 9. 10. Take the pretzels out of the fridge. Dip each pretzel in lye or sodium carbonate solution for about five seconds. Transfer the pretzel back onto the lined baking sheet. One sheet will hold four to five pretzels. Once the sheet is full, slash the thickest part of the pretzels with a sharp serrated knife and sprinkle with salt crystals. Transfer to the oven immediately and bake for 12–15 minutes. Leave to cool on a wire rack. Repeat with the remaining pretzels. 11. Because of the salt, these pretzels are best eaten fresh. ‘German Baking: Cakes, Tarts, Traybakes And Breads From The Black Forest And Beyond’ by Jurgen Krauss (published by Kyle Books on 31 August, £26). 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