Cream of cauliflower soup with pretzels

Combine sugar, yeast and 60ml (1/4-cup) milk in a jug. Set aside in a warm place for 10 minutes or until frothy.

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.

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.

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.

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.

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.

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.

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.