Ingredients
- 560g water, warm
- 19g instant yeast
- 19g sugar
- 750g bread flour
- 185g whole wheat flour
- 75g butter
- 19g salt
- 1 1/2 cups baking soda
- 1/4 cup za’atar, for sprinkling
- 1/4 cup Maldon salt, for sprinkling
For the Dijon Labneh
- 3 cups plain yogurt
- 1 1/2 tsp salt
- 1 tbsp Dijon mustard
- olive oil, for drizzling
Directions
- In a large mixing bowl, combine the yogurt and the salt. Line a fine-mesh strainer with some cheesecloth, then place on top of another bowl. Transfer the salted yogurt to the lined strainer, and refrigerate overnight. The next morning, remove the labneh, stir in the dijon mustard then set aside.
- To make the pretzels, combine the warm water, yeast, and sugar. Let sit for 10 minutes or until frothy. Add to your stand mixer, then add the bread flour, whole wheat flour, and salt. Mix for 10 minutes on medium high or until smooth. Add the butter and mix for another 5 minutes. Take out dough, and rest covered for 1-2 hours or until doubled. Remove and divide the dough into 12 even pieces. Roll each piece into a log (about 15″ long) and rest for another 30 minutes. Shape the logs into classic pretzel shapes and proof for a final 30 minutes.
- Preheat your oven to 400 degrees. Combine the baking soda with 2L of water and bring up to a gentle boil. Working in batches, dip the pretzels in the baking soda water for 30 seconds, then remove (draining off the excess water) and transfer to a lined baking sheet. Top each pretzel with a generous sprinkling of Maldon salt and za’atar. Place in the oven and bake for 13-15 minutes or until golden brown. Remove and enjoy with the Dijon Labneh, drizzled with some extra olive oil and za’atar!