Ingredients
Yield: 12 pretzels
Time: 3 hours
For the pretzels:
1 1/2 cups lukewarm water
1 packet of active dry yeast (2 1/4 tsp)
1 Tbsp brown sugar
2 Tbsp neutral oil
4 1/2 cups all-purpose flour
1 Tbsp kosher salt
1 large egg for egg wash
Spicewalla Everything Bagel Seasoning, as needed
Spicewalla Cyprus Flake Salt, as needed
1/2 cup baking soda
For the mustard:
1/3 cup Spicewalla Yellow Mustard Seeds
1/3 cup white vinegar
1/3 cup water
1 Tbs honey
1 tsp Spicewalla Ground Turmeric
1/2 tsp Spicewalla Sicilian Sea Salt
1/2 tsp Spicewalla Spanish Paprika
Preparation
For the pretzels:
- Place lukewarm water and yeast in a large mixing bowl and stir together, let sit for 5 minutes until yeast begins to foam.
- Stir in brown sugar and oil to the water/yeast mixture.
- In a separate bowl combine flour and salt, stir together.
- Add flour to the liquid mixture and stir until a dough has formed.
- Turn the dough out onto a lightly floured surface and knead for 5 minutes.
- Return dough to the bowl and cover with plastic wrap or a damp towel for 1 hour.
- Preheat oven to 450°F. Line 2 sheet trays with parchment paper.
- Turn the dough out again onto a lightly floured surface. Cut the dough into 12 equal pieces. Roll the dough on the table to form a rope about 10 inches long. Fold the rope in half and twist the ends. Repeat with remaining dough.
- Bring a large pot of water to a boil and add baking soda. Working in batches, boil the pretzels for 30 seconds and carefully remove from the water. Place on prepared sheet trays 2 inches apart.
- Mix egg with 1 tsp water and brush evenly over pretzels. Sprinkle generously with Everything Bagel Seasoning and Cyprus Flake Salt.
- Bake for 12-15 minutes until dark golden brown. Serve immediately with mustard.
For the mustard:
- Place all ingredients in a small bowl, stir to combine. Cover and let sit overnight.
- Pour contents into a blender and blend, slowly increasing speed until smooth and fully pureed. Add water to thin if needed.
- Store in an airtight container in the fridge, mustard will stay fresh for up to 1 month.
Hey there, Julie! The mustard will be fine in an airtight container in the fridge for up to a month. Send us pics when you make it!
How long does the mustard keep?
i wish these recipes were printable from the website
Hi Sajid! We wouldn’t suggest making the dough a day ahead, it will overproof and be hard to work with. You could try to make it a day ahead and leave it in the fridge, but it definitely won’t yield the best results.
Can one prepare the pretzel dough a day earlier?
Thanks