Recipe for: Pretzels with Honey Mustard Sauce

Pretzels with Honey Mustard Sauce
Ingredients
Pretzels:
2 1/4 tsp active dry yeast
1/4 cup white sugar
1 tsp salt
1 cup warm water (100-110 degrees F)
3 1/2 cups all-purpose flour
1 Tbs vegetable oil
1/2 cup baking soda
4 cups boiling water
1/4 cup kosher salt, for topping
Honey Mustard Sauce:
1/4 cup Colman's dry mustard
1/3 cup rice wine vinegar
1/4 cup honey
2 tsp olive oil
2 Tbs brown mustard seeds
1 large egg
1 tsp salt
2 1/2 tsp cornstarch
1/4 cup kosher salt, for topping
Honey Mustard Sauce:
1/4 cup Colman's dry mustard
1/3 cup rice wine vinegar
1/4 cup honey
2 tsp olive oil
2 Tbs brown mustard seeds
1 large egg
1 tsp salt
2 1/2 tsp cornstarch

Information

Preperation Time: 90 Minutes

Cooking Time: 30 Minutes

Total Time: 120 Minutes

Servings: 8


Tags

Snack, Claire Thomas, The Kitchy Kitchen, Pretzels, Honey Mustard


Instructions

Honey Mustard Sauce:

1. Stir together dry mustard, vinegar, 2 tablespoons of water, and honey in a medium metal bowl until smooth. Chill, covered, overnight.

2. Put oil and mustard seeds in a small frying pan and heat over medium heat, covered. As soon as mustard seeds start to pop, about 3 minutes, remove from heat. Let cool.

3. Bring a medium pot filled with 1 inch of water to a simmer. To mustard-vinegar mixture, add toasted mustard seeds in oil, egg, salt, and cornstarch and whisk to blend. Set bowl over saucepan and cook, whisking constantly, until mustard thickens, 5-10 minutes.

Pretzel Recipe:

1. Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and oil and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, about 15 minutes. Put the dough into a greased bowl container, cover, and sit in a warm place for about an hour or until the dough has doubled in size.

2. Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside.

3. Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.

4. In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the parchment-lined half sheet pan.

5. Place the pretzels into the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula. Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt (or if you want to be decadent, truffle salt). Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.


About The Chef
Claire Thomas is the creator behind The Kitchy Kitchen, a drool-inducing food blog and cookbook. Aside from photographing and sharing her delicious kitchen creations, Claire dishes out cooking tips on her YouTube channel. And she doesn't stop there... Claire has hosted two seasons of the ABC series Food for Thought and has directed and styled commercials for some of the nation's top food brands.