– Place the flour, baker’s yeast, water, honey and salt in the bowl of a food processor. Knead for 5 minutes at medium speed. Mix until smooth and elastic.
– Cover the bowl and leave to rest at room temperature for 1-2 hours, until the dough has doubled in volume.
– Preheat oven to 180°C. line two baking sheets with baking parchment. Add the baking soda to a large pot of boiling water.
– Meanwhile, place the dough on a floured work surface. Divide into 8 equal parts. Roll each piece of dough into a long snake, then shape into pretzels.
– Dip pretzels in boiling water 2 at a time. Leave to cook for 30 seconds, then place them on the baking trays using a skimmer. Brush with beaten egg and sprinkle with coarse salt.
– Place in the oven and bake for 10 to 15 minutes. Bake until the pretzels are plump and golden.
– Meanwhile, prepare the creamy sauce. In a saucepan, heat and stir the nettle mustard, cream and honey. Season with salt and pepper.
– Serve pretzels and creamy mustard sauce warm.