Pretzels with Horseradish Maple Mustard for Dipping

sid wainer preztel recipe

Pretzels come in all shapes and sizes--and we love them all equally. Here we've adapted a traditional Bavarian recipe for ease and convenience. The original technique calls for dipping the pretzels in a lye solution, in order to develop their golden brown color and signature texture. Lye, however, is hard to find and somewhat precarious. Here we use a baking soda and warm water solution for the same, delicious results.

We love to have a variety of mustard on hand for dipping--today we went with Horseradish Maple Mustard for a nice little kick of flavor.





For Dough:

5½ C Bread Flour

1½ C Warm Water

2 T Butter

2½ t Instant Yeast

1 T Salt

For Dipping Solution:

¼ C Baking Soda

2 C Water

pinch Baking Powder

For Topping:

½ C Butter / melted

Jansal Valley® Kosher Sea Salt / to taste

For Dipping:

Jansal Valley® Horseradish Maple Mustard / optional



Place all ingredients except for last three in a stand mixer. Mix on 1st speed for 4 minutes. Mix on 2nd speed for 2-4 minutes until dough natural forms into a ball.

Transfer to a greased bowl and allow the dough to rise for 15 minutes.

Divide into 24-36 pieces, depending on desired size and quantity, then shape into pretzels or rolls. Place them on sprayed parchment-lined sheet pans and let rise another 15-20 minutes.

Bring the remaining 2 C of water to a boil, add baking soda and baking powder. Once dissolved, dip each pretzel in the solution and place on silpats or use a heavily sprayed parchment paper.

Bake at 375° for 15 minutes or until the desired color is achieved.

If on parchment paper, make sure to remove them from the paper immediately after baking or it will stick to the paper. Finish by brushing with melted butter and sprinkling with coarse sea salt. Enjoy warm and dip in your mustard of choice!

sid wainer preztel recipe
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