Pretzels

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250g (8.8oz) white bread flour

3g (0.1oz) instant dry yeast

3.6g (0.12oz) active dry yeast or 9g (0.31oz) fresh yeast

4g (0.14oz) malt powder

5g (0.17oz) salt

25g (0.9oz) butter, softened

150g (5.3oz) white beer, cold

Sea salt to sprinkle on top before baking

40g (1.4oz) bicarbonate of soda

1.5L (0.4gal) of water for boiling

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1. In a large bowl combine the beer, yeast, salt, and malt powder. Mix well to dissolve the salt and hydrate the yeast.

2. Add the butter and the flour. Mix to a dough.

3. Tip the dough out on the table and knead it for 5 minutes.

4. Cover and ferment for 45 minutes.

5. Fold. Ferment for 45 minutes.

6. Divide into 4 equal pieces and pre-shape into cylinders. Rest for 20 minutes.

7. Shape the pretzels.

8. Place the pretzels on a non-stick paper lined tray. Cover and chill them for 30 minutes.

9. Boil the pretzels in the baking soda and water bath for no more than 1 minute. Drain on a rack.

10. Place the pretzels back on the non-stick paper lined tray. Brush them with some of the soda water and sprinkle them with sea salt.

11. Bake for 15 minutes.

    Cheese dip

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120g (4.25oz) brie

20g (0.7oz) soft butter

50g (1.75oz) cream cheese

1g (0.03oz) smoked paprika

10g (0.35oz) chives

15g (0.5oz) beer

2g (0.07oz) crushed caraway seeds

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1. Make the dip. Mix all ingredients except the brie. Add the brie and mix until smooth. Refrigerate until needed.