Pretzels with Roasted Garlic and Mustard Butter

Place 1 cup warm water, yeast and 1/2 the caster sugar in a medium jug. Stir well to combine. Stand in a warm place for 10 minutes or until frothy. Sift flour into a large bowl. Stir in salt and remaining caster sugar. Make a well. Add yeast mixture. Using a butter knife, gently stir mixture until a soft, sticky dough forms, adding a little more water if necessary. Using an electric mixer fitted with a dough hook, knead for 5 minutes or until smooth (see Notes).

Place dough in a lightly oiled bowl. Cover with greased plastic wrap. Stand in a warm place for 1 hour or until doubled in size.

Meanwhile, make Mustard Butter: Preheat oven to 220C/200C fan-forced. Place garlic on a piece of foil. Drizzle with oil. Bring edges of foil together and twist top to enclose. Roast for 20 minutes or until tender. Stand for 30 minutes to cool. Squeeze garlic from skins into a bowl. Add butter and mustard. Mash with a fork until well combined.

Punch dough down. Turn out onto a lightly floured surface. Divide into 8 equal portions. Roll out each portion into a 40cm-long log. Twist to create a pretzel shape (see Notes). Place on a large baking tray lined with baking paper. Stand in a warm place for 30 minutes.

Half fill a large saucepan with water. Bring to a simmer over medium heat. Add brown sugar and bicarbonate of soda (see Notes). Add pretzels, 2 at a time, to simmering water. Cook for 30 seconds each side. Drain on paper towel. Stand for 30 seconds. Transfer to a large baking tray lined with baking paper (pretzels will stick to paper towel if left for too long).

Brush pretzels with egg. Sprinkle with sea salt and season with pepper. Bake for 12 minutes or until dark golden. Transfer to a wire rack to cool slightly. Serve pretzels with butter.