Cream of cauliflower soup with pretzels

Method

• Step 1
  Combine sugar, yeast and 60ml (1/4-cup) milk in a jug. Set aside in a warm place for 10 minutes or until frothy.
• Step 2
  Combine the flour and salt in a bowl. Make a well in the centre. Pour in yeast mixture and 125ml (1/2-cup) milk. Stir to combine, adding another tablespoon of milk if necessary.
• Step 3
  Turn dough onto a floured surface and knead for 5-8 minutes or until smooth and elastic. Knead in dill. Place in a bowl and cover with plastic wrap. Set aside in a warm, draught-free place for 1 hour or until doubled in size.
• Step 4
  Divide dough into 12 portions. Roll 1 portion into a log about 35cm long. Form a U shape, then fold the ends into the centre. Cross ends over and press to seal. Repeat with remaining dough. Set aside for 10 minutes to rise slightly.
• Step 5
  Preheat oven to 220ºC. Bring a saucepan of water to the boil over medium-high heat. Add baking powder. Add 4 pretzels and cook, turning once, for 2 minutes. Transfer to a wire rack to drain. Repeat with remaining pretzels.
• Step 6
  Spray 2 baking trays with oil. Place pretzels on trays. Brush with egg. Sprinkle with sea salt. Bake for 12-15 minutes or until golden. Transfer to a wire rack to cool.
• Step 7
  Melt butter in a large saucepan over medium heat. Cook leek for 3 minutes or until soft. Stir in potato and cauliflower. Add stock. Reduce heat to medium-low. Cover. Cook for 10 minutes. Uncover. Cook for 15 minutes or until tender. Set aside for 10 minutes to cool. Use a stick blender to puree.
• Step 8
  Place the soup over medium-high heat. Stir in cream and horseradish. Cook for 5 minutes. Ladle among serving bowls. Top with sour cream and roe, if desired. Serve with pretzels.