Pretzels
Warm water	ml
Honey	tbsp
Active Dry Yeast	tsp
Beer	ml
Salted Butter	g
All-Purpose Flour	g
Baking Soda	g
Hot Honey Butter
Salted Butter	g
Honey	g
Cayenne Pepper	tsp
Sweet Smoked Paprika Powder	tsp
Seasoning
Dried Parsley	tbsp
Dried Oregano	tbsp
Dried Dill	tbsp
Garlic Powder	tsp
Sweet Smoked Paprika Powder	tsp
Onion Powder	tsp
Pretzel Salt	tsp
Sweet mustard dip
Greek Yoghurt	g
Sweet Mustard	tbsp

1. To prepare the pretzels combine the water, honey, and yeast in the bowl of a stand mixer. Let sit for 5 minutes, until bubbly on top.
2. Add the beer, butter, and flour. Mix on medium speed until the dough is smooth and begins to pull away from the sides of the bowl, about 3 to 4 minutes. If the dough is too wet, add additional flour. Cover the bowl and place in a warm spot until the dough doubles in size, about 1-2 hours.
3. For the seasoning mix all the ingredients together in bowl.
4. To make the hot honey, melt the butter and honey in the pan, adding cayenne pepper and smoked paprika. Mix it all together and remove from the heat.
5. Preheat the oven to 200ºC. Line 2 baking sheets with parchment paper.
6. Remove the dough from the bowl and place on a floured surface. Divide the dough into 16 equal pieces. Roll each peace into a long rope. To shape into pretzels, take the right side and cross over to the left. Cross right to left again and flip up.
7. Bring a large pot of water to a boil adding baking soda to boiling water.
8. Boil the pretzels, 1-2 at a time, for 30 seconds. Remove with a large slotted spoon.
9. Place the pretzel on the baking sheet. Brush the pretzels with hot honey butter and sprinkle seasoning.
10. Bake for 10 to 15 minutes or until pretzels are golden brown.
11. Meanwhile, the dip mix both yoghurt and mustard together in a bowl, if desired you can drizzle some hot honey butter on top.
12. Dip warm pretzels in creamy sweet mustard dip and enjoy 🙂

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