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Ingredients
Method
- 500g strong white flour
- 7g dried yeast
- 1 tsp caster sugar
- 2 tsp fine salt
- 300ml warm water
- 30g butter, softened
- 60g bicarbonate of soda
- 1 egg, beaten
- 2 tbsp coarse sea salt
- 250g mature cheddar, grated
- 150ml lager
- 20g butter, extra, plus 20g plain flour
- 1 tsp dijon mustard
- Mix the flour, yeast, sugar, fine salt, warm water and softened butter into a dough and knead for 8 minutes, until smooth. Cover and prove for 1 hour, until doubled. Divide into 8, roll each into a long rope and twist into pretzels.
- Heat the oven to 220C. Boil a large pot of water and add the bicarbonate of soda, standing back as it foams. Poach each pretzel for 30 seconds, lift out, brush with egg and scatter with coarse salt. Bake on lined trays for 14 to 15 minutes, until deep mahogany.
- Melt the extra butter in a saucepan, stir in the plain flour and cook for a minute. Whisk in the lager, simmer, then take it off the heat and stir in the cheddar and mustard until smooth. Serve warm with the pretzels.
30 minutes, plus 1 hour proving and 15 minutes baking
Makes 8
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