Pretzel Bagels with Cheddar Mustard Dip

Serves 12
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Directions

  1. 1Knead the pretzel bagel dough.
  2. 2Knead the pretzel bagel dough.
  3. 3Knead the pretzel bagel dough.
  4. 4Proof the dough for 1 hour.
  5. 5Proof the dough for 1 hour.
  6. 6Proof the dough for 1 hour.
  7. 7Divide the dough into 12 portions.
  8. 8Divide the dough into 12 portions.
  9. 9Divide the dough into 12 portions.
  10. 10Shape the dough portions.
  11. 11Shape the dough portions.
  12. 12Shape the dough portions.
  13. 13Proof the shaped dough for 1 hour.
  14. 14Proof the shaped dough for 1 hour.
  15. 15Proof the shaped dough for 1 hour.
  16. 16Prepare the lye bath with 900g water and 30g lye.
  17. 17Prepare the lye bath with 900g water and 30g lye.
  18. 18Prepare the lye bath with 900g water and 30g lye.
  19. 19Dip the shaped dough into the lye bath.
  20. 20Dip the shaped dough into the lye bath.
  21. 21Dip the shaped dough into the lye bath.
  22. 22Bake the pretzel bagels at 220°C for 15–20 minutes.
  23. 23Bake the pretzel bagels at 220°C for 15–20 minutes.
  24. 24Bake the pretzel bagels at 220°C for 15–20 minutes.
  25. 25Melt 1 tbsp butter for the Cheddar Mustard Dip.
  26. 26Melt 1 tbsp butter for the Cheddar Mustard Dip.
  27. 27Melt 1 tbsp butter for the Cheddar Mustard Dip.
  28. 28Whisk in 1 tbsp flour into the melted butter.
  29. 29Whisk in 1 tbsp flour into the melted butter.
  30. 30Whisk in 1 tbsp flour into the melted butter.
  31. 31Slowly add 150ml milk while stirring.
  32. 32Slowly add 150ml milk while stirring.
  33. 33Slowly add 150ml milk while stirring.
  34. 34Stir in 200g shredded sharp cheddar until smooth.
  35. 35Stir in 200g shredded sharp cheddar until smooth.
  36. 36Stir in 200g shredded sharp cheddar until smooth.
  37. 37Finish the dip with 1 tbsp Dijon mustard and 1 tsp honey.
  38. 38Finish the dip with 1 tbsp Dijon mustard and 1 tsp honey.
  39. 39Finish the dip with 1 tbsp Dijon mustard and 1 tsp honey.

Ingredients

  • 1000 g flour
  • 1000 g flour
  • 1000 g flour
  • 470 g ice water
  • 470 g ice water
  • 470 g ice water
  • 15 g fresh yeast
  • 15 g fresh yeast
  • 15 g fresh yeast
  • 5 g instant yeast
  • 5 g instant yeast
  • 5 g instant yeast
  • 200 g levain
  • 200 g levain
  • 200 g levain
  • 20 g salt
  • 20 g salt
  • 20 g salt
  • 70 g butter
  • 70 g butter
  • 70 g butter
  • 80 g sugar
  • 80 g sugar
  • 80 g sugar
  • 900 g water
  • 900 g water
  • 900 g water
  • 30 g lye
  • 30 g lye
  • 30 g lye
  • 200 g sharp cheddar, shredded
  • 200 g sharp cheddar, shredded
  • 200 g sharp cheddar, shredded
  • 150 ml milk
  • 150 ml milk
  • 150 ml milk
  • 1 tbsp butter
  • 1 tbsp butter
  • 1 tbsp butter
  • 1 tbsp flour
  • 1 tbsp flour
  • 1 tbsp flour
  • 1 tbsp Dijon mustard
  • 1 tbsp Dijon mustard
  • 1 tbsp Dijon mustard
  • 1 tsp honey
  • 1 tsp honey
  • 1 tsp honey
Pretzel Bagels with Cheddar Mustard Dip | Clip Recipe