# Pretzel Bagels with Cheddar Mustard Dip

A combination of pretzel and bagel, perfect for Octoberfest, served with a sharp cheddar mustard dip.

- Servings: 12 servings
- Cuisine: German
- Category: Sauce & Condiment
- Language: en

## 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

## Instructions

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

## Source

- Original video: https://vm.tiktok.com/ZNRrr7oEH/
- Recipe page: https://www.cliprecipe.com/recipe/8b12c4d3-51c5-4ed9-a43a-058c54bab786
- Extracted: 2026-01-07

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt