Pretzel Bowl with Salted Croutons

Ingredients

• 430 g wheat flour type 550
• 150 ml milk
• 80 ml water
• 10 g salt
• 6 g fresh yeast
• 25 g Kerrygold Original Irish Butter
• 2–3 tsp baking soda
• 25 g cornstarch
• 1 l water
• 60 g plain yogurt
• 2 tbsp honey
• 1 tbsp medium‑sharp mustard
• 1 tbsp Lemon Juice
• 100 g mixed salad
• 1 cucumber
• a handful radishes
• a handful tomatoes
• 2 tbsp Kerrygold Original Irish Ghee
• Kerrygold Original Irish Pasta Flakes

Instructions

1. 1.

   Combine flour, milk, water, salt and yeast for 8–10 minutes to form an elastic dough. Add butter and knead another 3–4 minutes. Cover the dough and let it rise at room temperature for 3–4 hours until doubled in volume.

2. 2.

   Place the dough on a floured surface and divide into nine pieces. Roughly shape each into a round, then roll with a rolling pin into an oval and tighten into cylinders. Let the cylinders rest on a baking sheet for 1 hour.

3. 3.

   Just before the end of the resting period, prepare the soda mixture: dissolve 2–3 tsp baking soda and 25 g cornstarch in 1 l water and bring to a boil.

4. 4.

   Drop each dough piece into the lightly boiling soda mixture for about 1 minute, then transfer to a parchment‑lined tray. Sprinkle with sea salt or sesame if desired, and bake salted pretzels at 225 °C (200 °C fan) for 20–22 minutes.

5. 5.

   Whisk yogurt, honey, mustard and lemon juice in a small bowl; chill the dressing until serving.

6. 6.

   Wash, dry and cut the salad into bite‑sized strips. Dice cucumber, slice radishes thinly, halve tomatoes.

7. 7.

   Slice the cooled pretzels, melt ghee in a pan and lightly toast the croutons until golden brown.

8. 8.

   Combine all vegetable ingredients in a large bowl, pour dressing over them, toss well. Plate on bowls, top with pretzel bites and sprinkle pasta flakes before serving.