Serves 12
Directions
- 1Knead the pretzel bagel dough.
- 2Proof the dough for 1 hour.
- 3Divide the dough into 12 portions.
- 4Shape the dough portions.
- 5Proof the shaped dough for 1 hour.
- 6Prepare the lye bath with 900g water and 30g lye.
- 7Dip the shaped dough into the lye bath.
- 8Bake the pretzel bagels at 220°C for 15–20 minutes.
- 9Melt 1 tbsp butter for the Cheddar Mustard Dip.
- 10Whisk in 1 tbsp flour into the melted butter.
- 11Slowly add 150ml milk while stirring.
- 12Stir in 200g shredded sharp cheddar until smooth.
- 13Finish the dip with 1 tbsp Dijon mustard and 1 tsp honey.
Ingredients
- 1000 g flour
- 470 g ice water
- 15 g fresh yeast
- 5 g instant yeast
- 200 g levain
- 20 g salt
- 70 g butter
- 80 g sugar
- 900 g water
- 30 g lye
- 200 g sharp cheddar, shredded
- 150 ml milk
- 1 tbsp butter
- 1 tbsp flour
- 1 tbsp Dijon mustard
- 1 tsp honey
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