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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. Addictive snack!
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
Instructions:
  • Combine warm water, yeast, and half of the caster sugar in a medium jug. Allow it to sit in a warm place for 10 minutes until frothy. In a large bowl, sift flour, add 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. Knead in an electric mixer with a dough hook for 5 minutes until the dough is smooth.
  • Place the dough in a bowl lightly coated with oil and cover it with greased plastic wrap. Allow it to rise in a warm spot for around 1 hour, or until doubled in size.
  • Prepare Mustard Butter: Start by preheating the oven to 220C/200C fan-forced. Place garlic on a piece of foil and drizzle with oil. Seal the foil by bringing the edges together and twisting the top. Roast for 20 minutes until tender. Let it cool for 30 minutes, then squeeze the garlic from the skins into a bowl. Combine with butter and mustard, mashing with a fork until well mixed.
  • Punch down the dough, then transfer it onto a lightly floured surface and divide it into 8 equal portions. Roll out each portion into a 40cm-long log and twist to form a pretzel shape. Place on a large baking tray lined with parchment paper and let them rest 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, 2 at a time, to the simmering water. Cook for 30 seconds on each side. Drain on paper towels briefly, then transfer to a large baking tray lined with parchment paper to prevent sticking. Let them stand for 30 seconds before serving.
  • Brush the pretzels with egg, sprinkle generously with sea salt and pepper, then bake for 12 minutes until beautifully dark golden. Let them cool slightly on a wire rack before serving with a side of creamy butter.

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