Name: Pretzels with roasted garlic and mustard butter
Prep time: 65 min
Cook time: 40 min
Total time: 105 min
Yield: 1
Cuisine: german
Ingredients: 7g sachet dry yeast; 20.00 gm caster sugar; 625.00 ml bread and pizza plain flour, plus extra for dusting; 2.40 gm salt; 16.00 gm dark brown sugar; 32.50 gm bicarbonate of soda; 1 egg, lightly beaten; 9.60 gm sea salt; 2 large garlic cloves, unpeeled; 9.20 gm extra virgin olive oil; 160g butter, softened; 23.40 gm wholegrain mustard

Pretzels with roasted garlic and mustard butter

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Prep Time:
65 minutes

Cook Time:
40 minutes

Total Time:
105 minutes

Fluffy pretzels with zesty garlic-mustard butter. Addictively delicious!

Instructions:

In a medium jug, combine 1 cup warm water, yeast, and half of the caster sugar. Stir well and let it sit in a warm place for 10 minutes until frothy. In a large bowl, sift flour and mix in salt and the rest of the caster sugar. Create a well in the center and pour in the yeast mixture. Gently stir with a butter knife until a soft, sticky dough forms, adding more water if needed. Using an electric mixer with a dough hook, knead for 5 minutes until smooth.
Transfer the dough to a bowl greased lightly. Cover the bowl with greased plastic wrap and let it rise in a warm place for about an hour, or until it doubles in size.
Prepare the Mustard Butter: Preheat the oven to 220C/200C fan-forced. Wrap garlic in foil, drizzle with oil, and roast for 20 minutes until tender. Let cool for 30 minutes, then squeeze garlic from skins into a bowl. Mix in butter and mustard, mashing with a fork until well combined.
Flatten dough and place on floured surface. Divide into 8 equal parts. Roll each part into a 40cm-long log. Shape into pretzels. Arrange on a baking tray lined with parchment paper. Let rise in a warm spot for 30 minutes.
Fill a large saucepan halfway with water and bring it to a simmer over medium heat. Stir in brown sugar and bicarbonate of soda. Add pretzels in batches of 2 to the simmering water and cook for 30 seconds on each side. Drain the pretzels on a paper towel, then allow them to stand for 30 seconds. Transfer the pretzels to a large baking tray lined with parchment paper to avoid sticking.
Coat pretzels with egg wash. Sprinkle with sea salt and a pinch of pepper. Bake until dark golden, around 12 minutes. Let cool on a wire rack. Enjoy with a side of butter.

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