Pretzels And Crudites With Camembert Dip - cooking recipe

Ingredients

21 g fresh yeast
1 tsp caster sugar
500 g plain flour, plus extra for dusting
3 tsp table salt
3 tbsp baking soda
None None coarse sea salt, for sprinkling
200 g butter, softened
250 g Camembert, cut into cubes
1 None onion, peeled and chopped
Pinch None cumin
None None paprika, for sprinkling
15 g parsley, leaves picked and finely chopped
1 bunch radishes, scrubbed, tops left on
3 None carrots, peeled and cut into batons

Preparation

For the pretzel dough, place the yeast, sugar and 1 cup lukewarm water in a medium bowl. Let stand 10 mins.
Place the flour, 1 tsp table salt and yeast mixture in a large mixer bowl. Knead with the dough hook for about 10 mins until you have a smooth dough. Cover bowl with plastic wrap and let stand in a warm place for 45 mins, until it has doubled in size.
Preheat oven to 450\u00b0F. Line 2 baking sheets with parchment paper. Bring 1 2/3 cup water, baking soda and remaining 2 tsp table salt to a boil in a medium saucepan.
On a lightly floured surface, briefly knead the dough. Divide into 15 equal pieces. Roll each piece into a long roll. Shape each into a traditional pretzel shape. Place the pretzels in batches into boiling water, boil for 30 seconds. Remove with a slotted spoon and drain. Place on prepared pans. Sprinkle with coarse sea salt.
Bake for 15-20 mins. Remove pretzels to wire rack to cool completely.
For the dip, beat the butter in a large bowl with an electric mixer until smooth. Add the Camembert and mash with a potato masher. Stir in the onion and cumin. Spoon into a serving dish. Sprinkle with paprika and garnish with parsley. Serve with pretzels, radish and carrot.