MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Mustard Soft Pretzels
Categories: Breads, Snacks, Condiments
Yield: 12 Pretzels
3 c A-P flour; more if needed
3 tb Malt powder *
1 1/2 ts Kosher, flaky or coarse sea
- salt; + more to sprinkle
1 c Warm water-105-110 F/40-43 C
2 ts Active dry yeast
3 tb Grainy mustard
1 tb Baking soda
1 lg Egg yolk
1 1/2 ts Water
Combine the flour, malt powder, and kosher salt in the
bowl of a stand mixer fitted with the paddle attachment
and blend for a few moments to mix. Form a well in the
center of the flour, pour in the 1 cup warm water, and
scatter the yeast over, stirring it in gently. Let sit
until the yeast is frothy, about 5 minutes.
Add the mustard to the bowl and blend the wet and dry
ingredients together at medium-low speed until a cohesive
dough forms. Turn the dough out onto a lightly floured
work surface and knead it for 2 to 3 minutes, until
smooth. (Different types of mustard have varying levels of
moisture; you may need to add a bit more flour if the
dough is sticky.) Transfer the dough to a lightly oiled
bowl, turning the dough so it is evenly coated. Cover the
bowl with a kitchen towel and set aside in a warm place
until doubled in bulk, about 1 hour.
Set the oven @ 375 F/190 C. Line a rimmed baking sheet
with parchment paper or a silicone baking mat.
Fill a large, broad saucepan about two-thirds full with
water and set it over medium heat to warm while forming
the pretzels. (If the water comes to a boil before needed,
reduce the heat to low.)
Turn the risen dough out onto the counter and punch it
down. Cut the dough into quarters, then cut each quarter
into thirds, for 12 pieces of relatively even size. Cover
the dough pieces with a kitchen towel until needed.
Roll out one of the dough portions into a rope about
18" long. With the rope horizontal on the counter in
front of you, lift up one end in each hand and draw the
ends downward toward you, forming a broad loop with the
ends overlapping at the bottom by about 2". Cross your
hands in front of you and pick up the two ends of dough,
lifting them a couple inches above the counter. Cross
your hands back to the left and right sides, twisting the
dough as you do. Lay the dough ends up over the top of
the loop, so that the twist sits in the center of the
pretzel. Gently pinch the dough ends down into the loop.
Set the pretzel aside, covered with a kitchen towel,
while forming the remaining pretzels.
When all the pretzels have been formed, adjust the heat
under the water to maintain a gentle simmer. Stir in the
baking soda. Gently add 3 of the pretzels and simmer for
2 minutes, turning them halfway through. Lift pretzels
with a slotted spoon or spatula and drain for a few
moments over the pan, then transfer to the prepared
baking sheet. Simmer the remaining pretzels in the same
fashion.
Beat the egg yolk with the 1 1/2 teaspoons water in a
small dish. Brush the pretzels with the yolk mixture and
sprinkle with coarse salt.
Bake until golden brown, 20 to 25 minutes. Transfer the
pretzels to a wire rack to cool.
Arrange the pretzels in a bowl or on a platter and serve.
The pretzels will be at their best the day they are made.
Should you have leftovers, they can be stored in an
airtight container for a day or two, then warmed gently in
the oven, wrapped in foil, to soften them up a bit.
* Malt powder is not necessarily a traditional pretzel
ingredient, though malt syrup is often used and adds an
interesting dimension of character. I've tried pretzels
with both, and while the malt syrup version may be more
classic, the malt powder version works well. And the rest
of the jar is great to have on hand for adding an accent
to a bowl of ice cream for dessert!
Adapted from source: Salty Snacks by Cynthia Nims
From:
http://www.recipelink.com
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