for 6 pieces

Cashew cream cheese

120 g	cashew nuts
½ dl	water
2 tsp	apple vinegar
½ tsp	salt
1 bunch	chives, finely chopped

Dough

500 g	white flour
2 tsp	salt
1 parcel	dry yeast (approx. 7 g)
1 ½ dl	oat drink
1 ½ dl	water
2 tbsp	rapeseed oil

Pretzel crust

1 litre	water
2 tbsp	sodium bicarbonate
1 tbsp	salt
1 tsp	sea salt

How it's done

Cashew cream cheese

Boil the cashew nuts in water for approx. 10 mins., rinse with cold water and drain. Place in a blender with the water, cider vinegar and salt, puree until smooth, mix in the chives. Cover and chill the cream cheese.

Dough

Mix the flour, salt and yeast in a bowl. Add the oat milk, water and oil, knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1 hr. until doubled in size.

To shape the pretzels

Divide the dough into 6 portions. On a lightly floured surface, shape into strands that are approx. 50 cm long and thinner at the ends. Shape the strands into 6 pretzels, place on a baking tray lined with baking paper, cover and chill for approx. 20 mins.

Pretzel crust

Bring the water to the boil, dissolve the baking soda and salt in the water, remove the pan from the heat. Using a slotted spoon, place the pretzels in the water one at a time, cook for approx. 20 secs., drain. Place the pretzels on a baking tray lined with baking paper, sprinkle with salt.

To bake

Approx. 17 mins. in an oven preheated to 180°C (convection). Remove, allow to cool on a rack, serve with the cashew cream cheese.

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