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Soft Pretzels with Grainy Mustard

pretzels

If you really want to impress your friends, bake a batch of these guys — perfect for wrapping up this year’s Oktoberfest! Be sure you eat them the same day you make them, preferably while they’re still warm, as they won’t keep well. But that shouldn’t be a problem. Bring out the beer and mustard!

 

Soft Pretzels with Grainy Mustard

Note: The baking soda added to the boiling water makes a massive difference in these pretzels. It’s what helps them turn gorgeous and brown, so don’t skip it.

1 cup (8 fl. oz./250 ml.) warm water (110 degrees F/43 degrees C)

1 package (2 1/4 tsp.) active dry yeast

1 Tbs. sugar

3 Tbs. olive oil, plus more if needed

3 1/4 cups (16 1/2 oz./515 g.) all-purpose flour

1 tsp. kosher salt

1/3 cup (2 1/2 oz./75 g.) baking soda

Coarse salt for sprinkling

Grainy mustard for serving

In the bowl of a stand mixer, stir together the warm water, yeast and sugar. Let stand until foamy, about 10 minutes. Add the 3 tablespoons oil, the flour, and kosher salt. Attach the dough hook and knead the dough on medium-low speed until smooth, about 10 minutes. Form the dough into a ball, cover the bowl with plastic wrap, and let rise in a warm, draft-free spot until doubled, about 1 hour.

Line 2 baking sheets with parchment paper and brush the parchment with oil. Dump the dough onto a lightly floured work surface, then cut it into 12 equal pieces. Roll each piece into a long rope about 18 inches (45 cm.) long. With each rope positioned horizontally, bring the 2 ends up and toward the center as if forming an oval, cross one end over the other, and press each end into the bottom of the oval to create a pretzel shape. Place the pretzels on the prepared pan, spacing them evenly.

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