Homemade Pretzels w/ Strawberry Pecan Brie
3/4 c Water, warm
1 1/2 tsp Sugar
1 tsp Vanilla Bean Sea Salt
1 1/8 tsp Yeast
2 1/4 c Flour
2 Tbsp + 1 tsp Brown Butter EVOO
5 c Water
1/4 c Baking Soda
1 Egg Yolk
1 1/2 tsp Water
White Flake Sea Salt (found in store)
Combine the warm water, sugar, and Vanilla Bean Sea Salt in the bowl of a stand mixer, sprinkle the yeast on top. Allow to sit for 15 minutes to foam. Add the flour and 2 Tbsp Brown Butter EVOO, using the dough hook attachment mix on low speed. Change to medium speed and knead until dough is smooth and pulls away from the sides of the bowl. Oil a medium sized bowl with 1 tsp Brown Butter EVOO. Place dough in oiled bowl and cover, allow to rise for 60-90 minutes or until doubled in size.
Preheat the oven to 450 F. Line a baking sheet with parchment paper. Bring 5 cups of water and baking soda to a boil. Turn the dough out to an oiled work surface and divide into 4 equal pieces. Roll out each section of dough into a 24" rope. Make a U shape with the rope, cross the ends of the rope and twist, and press into bottom of U. Place on prepared baking sheet.
Place the pretzels carefully into the boiling water, 1 by 1, for 30 seconds. Remove from water and return to baking sheet. Brush the tops with the egg yolk and 1 1/2 tsp water. Sprinkle with White Flake Sea Salt. Bake until dark golden brown in color, approx. 12-14 minutes.
6 oz Brie Wheel
2 Tbsp Pecan Honey Mustard by Terrapin Ridge, found in store
1 Tbsp Vanilla Honey by Cloister, found in store
1/4 c Pecans
Place brie in a brie baker or on a baking sheet lined with foil or parchment paper. Bake at 350 F. 10 minutes for warmer brie, or up to 20 minutes for very melted brie. If in a brie baker you can leave in there and top with rest of ingredients and serve. If on a baking sheet remove and place on serving dish. Add toppings, rip off a piece of pretzel and dip into it! Enjoy!