For Pretzel Dough:

4 cups organic all purpose flour

½ cup organic spelt flour

1½ tsp salt

3 tbsp organic unsalted butter, very soft at room temperature

1½ cups water, warm

1 tbsp organic sugar

2 ½ tsp active dry yeast

1 organic egg yolk

½ cup baking soda

For Filling Ingredients:

3 tsp pesto

3 tsp feta goat cheese

1 tbsp mascarpone cheese

1 cup grated cheddar cheese

1 cup parmesan cheese

For Mustard-y Carrot Pumpkin Dip:

2 pcs medium carrots, peeled and diced, boiled in water

1 small acorn pumpkin, sliced and roasted

1 lime, juice

3 tbsp hot sauce

1 tbsp apple cider vinegar

1 tbsp Dijon mustard

1 tbsp Panang curry paste

½ cup cooking water from carrots

Sea salt , to taste

freshly ground pepper , to taste

Pretzel Dough:

Preheat oven to 400 degrees F.

In a medium bowl, mix water, sugar, and yeast until dissolved. Let the yeast activate for 5 minutes until thick bubbling foam covers the surface.

In a standing mixer or a bowl, add flour and salt, mix until combined. Add yeast mixture and soft butter, knead until the dough becomes smooth but still a bit tacky.

Transfer dough into a lightly oiled bowl, cover, and let the dough rest for 30 to 40 minutes or until double in size.

In a large saucepan, bring plenty of water to a boil first, then slowly add baking soda into the water. Keep the water boiling when you are shaping the pretzels.

Transfer dough onto a lightly floured surface divided it into 8 equal pieces. Make balls, cover with plastic wrap until shaping them.

Take one ball each time, roll it like a rope, flat the surface with your fingers. Add pesto and cheese mixture, tightly pinch dough edges together to secure the filling.

Drop pretzel into boiling water & baking soda bath, boil it for 30 seconds while flipping the other side in halfway of boiling. Drain well with a spider, transfer pretzel onto parchment paper-lined baking sheet.

Repeat the same process with the rest of the dough.

Brush the surface of the pretzels with egg yolk, sprinkle sea salt flakes, and sesame seeds around. Bake pretzels for 15 minutes.

Mustard-y Carrot Pumpkin Dip:

In a food processor, add all the dip ingredients together, pulse until creamy and smooth.

Sugar: 9g

:

Calcium: 347mg

Calories: 466kcal

Carbohydrates: 65g

Cholesterol: 62mg

Fat: 18g

Fiber: 9g

Iron: 4mg

Potassium: 656mg

Protein: 19g

Saturated Fat: 9g

Sodium: 2964mg

Vitamin A: 16640IU

Vitamin C: 22mg