Pretzels And Crudites With Camembert Dip Recipe

Name: Pretzels And Crudites With Camembert Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 21 g fresh yeast; 1 tsp caster sugar; 500 g plain flour, plus extra for dusting; 3 tsp table salt; 3 tbsp baking soda; None None coarse sea salt, for sprinkling; 200 g butter, softened; 250 g Camembert, cut into cubes; 1 None onion, peeled and chopped; Pinch None cumin; None None paprika, for sprinkling; 15 g parsley, leaves picked and finely chopped; 1 bunch radishes, scrubbed, tops left on; 3 None carrots, peeled and cut into batons

Servings: persons

21 g fresh yeast
1 tsp caster sugar
500 g plain flour, plus extra for dusting
3 tsp table salt
3 tbsp baking soda
None None coarse sea salt, for sprinkling
200 g butter, softened
250 g Camembert, cut into cubes
1 None onion, peeled and chopped
Pinch None cumin
None None paprika, for sprinkling
15 g parsley, leaves picked and finely chopped
1 bunch radishes, scrubbed, tops left on
3 None carrots, peeled and cut into batons

1
For the pretzel dough, place the yeast, sugar and 1 cup lukewarm water in a medium bowl. Let stand 10 mins.
2
Place the flour, 1 tsp table salt and yeast mixture in a large mixer bowl. Knead with the dough hook for about 10 mins until you have a smooth dough. Cover bowl with plastic wrap and let stand in a warm place for 45 mins, until it has doubled in size.
3
Preheat oven to 450u00b0F. Line 2 baking sheets with parchment paper. Bring 1 2/3 cup water, baking soda and remaining 2 tsp table salt to a boil in a medium saucepan.
4
On a lightly floured surface, briefly knead the dough. Divide into 15 equal pieces. Roll each piece into a long roll. Shape each into a traditional pretzel shape. Place the pretzels in batches into boiling water, boil for 30 seconds. Remove with a slotted spoon and drain. Place on prepared pans. Sprinkle with coarse sea salt.
5
Bake for 15-20 mins. Remove pretzels to wire rack to cool completely.
6
For the dip, beat the butter in a large bowl with an electric mixer until smooth. Add the Camembert and mash with a potato masher. Stir in the onion and cumin. Spoon into a serving dish. Sprinkle with paprika and garnish with parsley. Serve with pretzels, radish and carrot.

860

kcal

Calories

Fat

107

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 21 g fresh yeast, 1 tsp caster sugar, 500 g plain flour, plus extra for dusting, 3 tsp table salt, and more.

Yes, Pretzels And Crudites With Camembert Dip falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Pretzels And Crudites With Camembert Dip

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