Everything Pretzels with Mustard Butter

To the bowl of a stand mixer fitted with a dough hook, add malt syrup, olive oil, and water. Mix briefly. Add flour, yeast, and salt. Mix on low speed 1 minute, until combined. Increase speed to medium and mix until dough is smooth and elastic, 5 minutes. Transfer dough to oiled container. Spray with nonstick cooking spray. Cover dough with plastic wrap, tucking wrap under its sides. Chill for 3 hours. Portion dough into 35-gram pieces. Slightly flatten portions, fold once, roll, and twist. Chill after shaping. Heat oven to 400°F. In a bowl, slowly whisk lye in water until dissolved. Dip pretzels in lye solution for 15 seconds, drain on rack, and transfer to oiled sheet trays. Sprinkle with seeds and pretzel salt. Bake 7 minutes.  

In a bowl, combine all ingredients.

Plate 2 Pretzels on a small serving board and serve with a small quenelle of Mustard Butter.