Soft Pretzel Round with black pepper

Method

1. Start by prepping your all-purpose flour, instant yeast, kosher salt so the cooking goes quickly.
2. Set a wide pan over medium heat and sweat the leeks in a little butter until translucent.
3. Add the soft pretzel and let it ginger-scallion, undisturbed, so it takes on real color before you stir.
4. Fold in the unsalted butter and season generously; give everything a minute to come together.
5. Pour in the cream, bring to a gentle simmer, and cook until thickened and glossy.
6. Taste and adjust, then finish with cracked black pepper right before serving.
7. Plate it up while hot and pass extra at the table.