TWISTY TREAT PERFECT FOR HUNGRY HORDES

CHEESE AND MUSTARD SOFT PRETZELS

INGREDIENTS

2 1/2 cups self-raising flour

1 tbsp mustard powder

2 tsp caster sugar

100g chilled butter, chopped

2/3 cup grated vintage cheddar

1/2 cup buttermilk

1 egg, lightly beaten

1 tsp poppyseeds

Plain flour, for dusting

METHOD

Step 1:

Preheat oven to 220C/200C fan-forced. Line 2 large baking trays with baking paper.

Step 2:

Place flour, mustard powder, sugar and butter in a food processor. Process until mixture resembles fine breadcrumbs. Add cheese and buttermilk. Pulse until dough just comes together (adding a little more buttermilk, if necessary).

Step 3:

Turn out dough onto a lightly floured surface. Knead for 30 seconds or until dough is smooth. Divide dough into 12 portions. Roll out each portion into a 40cm-long log. Twist to create pretzel shape (see notes). Place on prepared trays. Brush with egg and sprinkle with poppyseeds. Bake for 10 minutes or until lightly golden. Cool completely on trays. Store in an airtight container at room temperature until required. Place in lunchbox for a snack.

RECIPE NOTES

Arrange each log into a horseshoe shape with ends towards you. Twist ends over twice. Fold twisted ends up to meet curve.

Freezer tip: These pretzels freeze beautifully, simply wrap individually in plastic wrap, then foil. Keep in freezer for up to three months.