2 teaspoons dried yeast
2 teaspoons caster sugar
1/4 cup lukewarm water
3 cups plain flour
1 teaspoon salt
1/2 teaspoon mustard powder
40g unsalted butter, softened ]
1 cup beer
1/4 cup bicarbonate (baking) soda
Sea salt flakes, to sprinkle
Beer and Mustard Pretzel Method
Place the yeast, sugar and water in a small bowl and set aside for 5 minutes or until foamy.
Place the flour, salt, mustard powder and butter in a large bowl and rub together with fingertips until the mixture resembles breadcrumbs. Add the yeast mixture and beer to the bowl and mix until a dough forms. Turn out onto a lightly floured surface and knead for 5 minutes, or until the dough is no longer sticky. Place in a lightly greased bowl, cover with plastic wrap and set aside in a warm place for 30 minutes to rise.
Divide the dough into 4 pieces, keeping the unrolled pieces covered with plastic while you work. Roll one ball into a 60cm long rope. Form a U shape and twist the ends together twice. Fold the twisted part backward onto the center of U shape to form a circle. Gently press the ends of the rope onto the dough to seal. Transfer to baking sheets lined with non-stick baking paper, and repeat with the remaining dough.
Let rise for a further 30 minutes.
Preheat the oven to 240C. Bring a large pot of water to the boil and add the bicarbonate soda. Reduce temperature to medium and carefully add the pretzels in batches and cook for 1 minute on each side. Drain and return to the baking sheets. Sprinkle with salt and bake for 10-12 minutes or until golden brown.