Pretzels with maple syrup and mustard dip
Ingredients
for 12 pieces
580 g | white flour |
1 tsp | salt |
1 parcel | dry yeast |
2 tbsp | maple syrup |
3 ½ dl | lukewarm water |
1 ½ litre | water |
2 tbsp | sodium bicarbonate |
a little | coarse sea salt |
2 tbsp | coarse-grain mustard |
1 tbsp | mild mustard |
1 tbsp | maple syrup |
How it's done
Yeast dough
Mix the flour, salt and yeast in a bowl. Add the maple syrup and water, mix and knead into a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1 hr. until doubled in size.
Shaping the pretzel, Step 1
Divide the dough into 12 equal portions. Shape each piece of dough into a roll approx. 60 cm long.
Shaping the pretzel, Step 2
Fold the rolls in the middle.
Shaping the pretzel, Step 3
Twist the ends of the rolls several times, creating a large loop at the bottom.
Shaping the pretzel, Step 4
Bring the twisted part down to touch the bottom of the big loop and press firmly to secure.
Pretzel crust
Bring the water to the boil, add the bicarbonate of soda. Using a slotted spoon, dip the pretzels individually into boiling water for approx. 30 secs., drain, place on a tray lined with baking paper, sprinkle with salt while still damp.
Bake
Approx. 15 mins. in the centre of an oven preheated to 200°C.
Dip
Combine all the ingredients and serve with the pretzels.
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