Pretzels With Roasted Garlic And Mustard Butter

Light and fluffy pretzels served with punchy garlic and mustard butter. Bet you wont stop at one!

The ingredient of Pretzels With Roasted Garlic And Mustard Butter

• 7g sachet dry yeast
• 1 tablespoon caster sugar
• 2 1 2 cups bread and pizza plain flour plus extra for dusting
• 1 teaspoon salt
• 1 tablespoon dark brown sugar
• 1 4 cup bicarbonate of soda
• 1 egg lightly beaten
• 1 tablespoon sea salt
• 2 large garlic cloves unpeeled
• 2 teaspoons extra virgin olive oil
• 160g butter softened
• 1 tablespoon wholegrain mustard

The Instruction of pretzels with roasted garlic and mustard butter

• place 1 cup warm water yeast and 1 2 the caster sugar in a medium jug stir well to combine stand in a warm place for 10 minutes or until frothy sift flour into a large bowl stir in salt and remaining caster sugar make a well add yeast mixture using a butter knife gently stir mixture until a soft sticky dough forms adding a little more water if necessary using an electric mixer fitted with a dough hook knead for 5 minutes or until smooth see notes
• place dough in a lightly oiled bowl cover with greased plastic wrap stand in a warm place for 1 hour or until doubled in size
• meanwhile make mustard butter preheat oven to 220c 200c fan forced place garlic on a piece of foil drizzle with oil bring edges of foil together and twist top to enclose roast for 20 minutes or until tender stand for 30 minutes to cool squeeze garlic from skins into a bowl add butter and mustard mash with a fork until well combined
• punch dough down turn out onto a lightly floured surface divide into 8 equal portions roll out each portion into a 40cm long log twist to create a pretzel shape see notes place on a large baking tray lined with baking paper stand in a warm place for 30 minutes
• half fill a large saucepan with water bring to a simmer over medium heat add brown sugar and bicarbonate of soda see notes add pretzels 2 at a time to simmering water cook for 30 seconds each side drain on paper towel stand for 30 seconds transfer to a large baking tray lined with baking paper pretzels will stick to paper towel if left for too long
• brush pretzels with egg sprinkle with sea salt and season with pepper bake for 12 minutes or until dark golden transfer to a wire rack to cool slightly serve pretzels with butter

Nutritions of Pretzels With Roasted Garlic And Mustard Butter

calories: 350 852 calories
calories: 18 9 grams fat
calories: 11 3 grams saturated fat
calories: 37 7 grams carbohydrates
calories: n a
calories: n a
calories: 6 9 grams protein
calories: 53 milligrams cholesterol
calories: 1240 milligrams sodium
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calories: nutritioninformation