Pepperoni Pretzel Bites

Pretzel Dough

• 30 g unsalted butter, diced
• 220 g milk
• 2 ¼ tsp dried instant yeast
  of 25 g fresh yeast, crumbled
• 350 g plain flour, plus extra for dusting
• 50 g light brown sugar
• 1 tsp garlic powder
• ¼ tsp dried parsley
• ¼ tsp dried basil
• ¼ tsp dried oregano
• 1 tsp fine sea salt

Tomato Sauce

• 2 garlic cloves
• 80 g onions, quartered
• 30 g olive oil, plus extra for greasing
• 500 g passata
• 1 Tbsp dried oregano
• 2 tsp caster sugar
• 1 tsp fine sea salt
• 2 pinches ground black pepper

Assembly

• 250 g mozzarella, cut in batons (1 cm)
• 80 g pepperoni, cut in strips (1 cm)
• 700 g water, warm
• 60 g bicarbonate of soda
• coarse sea salt, for sprinkling
• 40 g unsalted butter, diced