Pretzels And Crudites With Camembert Dip

• 3 1/2 teaspoons active dry yeast
• 1 teaspoon sugar
• 4 cups flour plus additional, for dusting
• 3 teaspoons table salt
• 3 tablespoons baking soda
• coarse sea salt for sprinkling
• 14 tablespoons butter softened
• 9 ounces camembert cheese cut into cubes
• 1 onion chopped
• 1 pinch cumin
• paprika for sprinkling
• 2 tablespoons chopped parsley finely
• radishes
• carrot sticks

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 450u0b0F. 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.

active dry yeast, sugar, flour, salt, baking soda, salt, butter, camembert cheese, onion, cumin, paprika, parsley finely, radishes, carrot

Taken from www.yummly.com/recipe/Pretzels-and-Crudites-with-Camembert-Dip-1399758 (may not work)