Homemade Soft Pretzels & Spicy Yellow Mustard

Course Breads: Pretzels
Prep Time 1 hour 30 minutes
Cook Time 3 hours
Author Spicewalla

Ingredients

For the pretzels:

  • 1 ½ cups lukewarm water
  • 1 packet of active dry yeast 2 1/4 tsp
  • 1 Tbsp brown sugar
  • 2 Tbsp neutral oil
  • 4 ½ cups all-purpose flour
  • 1 Tbsp kosher salt
  • 1 large egg for egg wash
  • Spicewalla Cyprus Flake Salt as needed
  • ½ cup baking soda

For the mustard:

  • cup Spicewalla Yellow Mustard Seeds
  • cup white vinegar
  • cup water
  • 1 Tbs honey
  • 1 tsp Spicewalla Ground Turmeric
  • ½ tsp Spicewalla Sicilian Sea Salt
  • ½ tsp Spicewalla Spanish Paprika

Instructions

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.