Skip to content

Soft Salted & Home-Baked Pretzels with Soured Creamy Chive Dip

Soured Creamy Chive Dip

A simple recipe that takes 20 minutes to cook. Minimal ingredients and using our heavenly Soured Creamy Chive Dip, perfect for dipping.

Portion: Creates 8
Time: 20 minutes

  • Ingredients:
      • 155g Holy Moly Soured Creamy Chive Dip
      • 500g double ‘00’ flour (plus some for dusting)
      • 7g dried yeast
      • 25g muscovado sugar
      • 50g salted butter (melted)
      • 45g bicarbonate of soda
      • 1 egg
      • Flaked sea salt (for seasoning & sprinkling)
      • Sunflower oil (for greasing)
      • Filtered tap water (for mixing)
  • Method:
      1. Put the flour, yeast, sugar, and 1 tsp salt in a large bowl and mix together to combine. Separately, in a large jug, mix together 300ml lukewarm water and the butter. Make a well in the flour mixture and pour in the water, mixing together to form a rough dough.
      2. Tip the dough out onto a floured work surface and knead for 10 mins until smooth and elastic. Put the dough in a lightly oiled bowl, cover it with oiled cling film and set aside until the dough has doubled in size.
      3. Knock back the dough and divide it into 8 equal pieces. Using your hands, roll each piece into a 60cm sausage.
      4. To form into pretzels, lay the rope in a U-shape with the curve pointing towards you. Take the two ends and cross them over…into a pretzel shape!
      5. Take the ends, lift them backwards and press them into the curve of the U-shape. Repeat with the remaining dough. Heat fan oven to 180°c
      6. Carefully place the pretzels on a baking tray lined with parchment and lightly greased with oil. Cover lightly with oiled cling film. Set aside until puffy (not fully risen like bread dough).
      7. Fill a medium-sized saucepan with water, bring to a boil, add the baked bicarbonate of soda, then reduce the heat to a low simmer. One at a time, carefully lift the pretzels into the pan and cook for 20 secs per side. The pretzels will rise to the surface; flip them with a slotted spoon.
      8. Use a spoon to gently lift the pretzels from the pan and return them to the baking tray. Once they have all been cooked in the water, lightly brush them with the egg and sprinkle them with some flaked sea salt.
      9. Bake in the oven for 20 mins until ready! Serve on a large platter with the chilled Holy Moly Soured Creamy Chive to dip in!

Customer review (Jan 2022)

“Goodbye Doritos. Hello Holy Moly! I still can't believe this is plant based. It tastes just like a normal dip - well actually, better than a normal dip. "
Five star review

Customer review (Jan 2022)

“I had no idea that a shop-bought dip could taste this good, especially when vegan. It's perfectly balanced, fresh-tasting, creamy and delicious.”
Five star review

Got a Holy Moly recipe you want to share?

share a recipe graphic

SHARE

Divine inspiration…

VIEW OUR RECIPES

Our products

We’ve made dips taste like homemade.

Dip into our newsletter