It’s almost impossible to resist a soft, warm pretzel, especially when paired with Whole Grain Horseradish Mustard. This recipe is a perfect afternoon snack, or as an addition your most festive of celebrations.
Makes about 8 pretzels
Ingredients
- 2 ¼ teaspoons (1 pkg) Active Dry Yeast
- ¾ cup warm Milk (@110 degrees F)
- 2 Tablespoons Brown Sugar
- ¾ cup lager or pilsner Beer
- 2 Tablespoons unsalted Butter, at room temp
- 2 teaspoons Kosher or Sea Salt
- approx. 4 ½ cups Flour
Pretzel Wash
- 1 cup Water
- 1 Tablespoon Baking Soda
- 1 Egg
- 1 Tablespoon Water
Mustard
- ½ cup whole-grain Dijon Mustard
- 2 Tablespoons Spicy Brown Mustard
- 3 Tablespoons prepared Horseradish
- 2 teaspoons Sesame Oil
- 1 teaspoon ground Ginger
- 3 Tablespoons Brown Sugar
Directions
In the bowl of a stand mixer, combine yeast, milk, and brown sugar, and stir to dissolve. Allow mixture to sit for 5 minutes.
Fit mixer with dough hook and stir in beer, butter, salt, and flour. Mix on medium speed for 3-4 minutes or until smooth and dough ball pulls away from sides. Dough should be tacky but not sticky. If needed add more flour, a couple tablespoons at a time, until the desired texture is reached.
Cover bowl with plastic wrap and set in a warm spot to proof until doubled in size, about 1 hour.
After the dough has proofed, preheat the Steam Oven to 450 degrees F on Steam Convection mode. Line a couple of full-size baking trays with parchment paper and lightly oil the paper with vegetable oil. Set aside.
Pretzel Wash: Put the cup of water in a saucepan and bring to a boil. Add baking soda. Boil for 1 minute then set aside. In a separate bowl, beat together the egg and tablespoon of water. Set aside.
Divide the dough into 8 equal portions. Roll each portion out into a 24”-28” rope. Make a U shape with the rope, and holding the ends, twist the ropes twice at about 4” away from the ends. Flip the ends and take them back down towards the bottom of the U and press the ends into the rope to form the shape of a pretzel.
Lay onto the lined baking trays.
Brush pretzels with the hot water/baking soda mixture, then brush with the egg wash.
Bake for 12-14 minutes or until dark golden. Cool for at least 5 minutes before serving.
Mustard: Mix to combine all mustard ingredients and serve with pretzels.
