Pimping my home baked pretzels!
So Germany won the world cup then. I’d been planning to have a go at pretzels for a while now so now was my opportunity. I had no idea exactly how you made hard pretzels so I turned to google. I found a simple and very easy to follow recipe on Foodomania.
Once made, I then had to decide what to eat them with. I could, of course, have had a beer and some mustard to dip the pretzels in. However I really wanted something a little more sophisticated I decided to make a dip and also pimp some of the remaining pretzel sticks with chocolate and sprinkles.
Raspberry honey mustard dip
1 dsp raspberries
2 dsp honey
2 dsp wholegrain mustard
- Push the raspberries through a sieve to remove the seeds. Scrape the seedless pulp into a bowl.
- Stir in the honey and the mustard until well combined.
- Dip in the pretzels, open a beer and really enjoy.
I’m going to open a mini bottle of Sainsburys Prosecco and sit in the garden. An ideal accompanyment to these buttery, salty snacks. An IWC Gold winner, at 5.25 for a 37.5cl botle it is an inexpensive treat on a warm summers evening with a few canapes.
I love the combination of salty and sweet, so dipping the salty pretzels into milk chocolate is my idea of heaven. Not only that adding a few sprinkles really over eggs the pudding, in a good way you understand.