Mini poppy seed pretzels with honey-mustard dip

Name: Mini poppy seed pretzels with honey-mustard dip
Cook time: 35 min
Total time: 35 min
Yield: 16
Ingredients: 1 can(s) "Sunday rolls" (8 pieces; refrigerated shelf); 1 Egg Yolk; 1 TABLESPOON Milk; 2 TABLESPOONS Poppy or Chia seed; 7-10 Tbsp Sea salt; 7-10 Tbsp Pepper; 6 TABLESPOONS Cider vinegar; 2 TABLESPOONS sweet mustard; 2 TEASPOONS liquid honey; 2 TEASPOONS Thyme leaves; 2 TABLESPOONS neutral oil; baking paper

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

Freshly baked appetizer for spontaneous visits: It's that easy to make a tin of Sunday rolls.

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 16

1 can(s) "Sunday rolls" (8 pieces; refrigerated shelf)
1 Egg Yolk
1 TABLESPOON Milk
2 TABLESPOONS Poppy or Chia seed
7-10 Tbsp Sea salt
7-10 Tbsp Pepper
6 TABLESPOONS Cider vinegar
2 TABLESPOONS sweet mustard
2 TEASPOONS liquid honey
2 TEASPOONS Thyme leaves
2 TABLESPOONS neutral oil
baking paper

Directions

1
Preheat oven (electric cooker: 200 °C/circulating air: 180 °C/gas: see manufacturer). Line two baking trays with baking paper. Open bread roll tin (see packing instructions). Separate the dough pieces, cut each in half and form into rolls of approx. 30-35 cm in length, tapering slightly towards the ends. Shape each into mini-bundles and place on the trays. Press the ends of the pretzel gently.
2
Whisk the egg yolk and milk together. Brush pretzels with it. Sprinkle with poppy seeds (or chia seeds) and a little salt. Bake one after the other in a hot oven for about 12 minutes.
3
In the meantime, mix vinegar, mustard, honey and thyme for the dip. Add the oil. Season to taste with salt and pepper. Serve with the pretzels.