Soft baked pretzels with oktobefest beer mustard

There is nothing like a soft, warm, salty, and chewy pretzel. To make it even better were going to thrown in some homemade beer mustard. This is a task that most home cooks might shy away from but I assure you this is way easier than it looks, even twisting the pretzel is a piece of cake. You’re going to want to make the mustard a few days prior to the pretzels to let the bitterness dissipate. I’ve been tasting the batch I made daily and the bitterness from the seeds has reduced quite a bit over 3 days.. If you enjoy a little spiciness similar to horseradish but with sweetness from honey you’re in for a treat. If not you can add additional honey or brown sugar to mellow it out.



Oktoberfest beer mustard
1/3 cup yellow mustard seeds
1/4 cup brown mustard seeds
1/2 cup beer (I used a marzen)
1/3 cup apple cider vinegar
4 tbsp honey
1/4 tsp salt (may need a little bit more based on personal preference)
Soft baked pretzels
3 1/4 cups bread flour
1 cup rye flour (you can replace this with an extra cup of bread flour)
2 1/4 tsp active dry yeast
1 tbsp sugar
1 1/2 cups warm water (114 degrees)
Pretzel Bath
1/2 gallon water
1/2 cup baking soda
Oktoberfest beer mustard
  1. Put yellow mustard seeds, brown mustard seeds, vinegar, and beer in a wide mouth 32 ounce jar. Stir the ingredients together then place the lid on the jar. Put the jar in the refrigerator for 12 hours or until the mustard seeds are soft enough to blend.
  2. Using an immersion blender pulse until the seeds are about halfway blended. Add the honey and salt, mix with a spoon.
  3. Transfer to a 17oz jar
  4. Let mustard sit for 3 days before eating. If mustard is too spicy, add additional honey or brown sugar.
Soft baked pretzels 
  1. Start by mixing the warm water, yeast. and sugar in the bowl of the stand mixer. Let mixture sit for 10 minutes until mixture becomes foamy
  2. Using the dough hook attachment begin to incorporate the bread flour and rye flour. Once flour is fully mixed in the dough should no longer stick to the sides of the bowl or your fingers. Cover with plastic wrap and let the dough rest for 10 minutes.
  3. Mix together the 1/2 gallon of water and 1/2 cup of baking soda in a large pot, bring to a boil
  4. Pre heat oven to 450 degrees
  5. Meanwhile, remove dough from the mixing bowl and portion dough into six uniform pieces, weighing around 160 grams each. Cover dough with plastic wrap to keep the outside from getting dry.
  6. Take one piece of dough and roll it into a rope measuring about 21 inches, I used my bench scraper with measurements on it for this part. When rolling the rope apply gradually more pressure towards the ends to get a tapered look.
  7. Cross one end of the rope over the other to form a ribbon
  8. Twist the dough once where the dough crosses to make a ribbon
  9. Take the twisted dough and fold it to the opposite side of the pretzel to overlap then gently press down to make the dough stick in its final shape, repeat this process for the other pieces of dough
  10. Place the folded pretzel in the boiling water for about 18 seconds, remove with a skimmer/spider to a parchment lined sheet pan then salt with flaky salt, repeat the process for the rest of the pretzels
  11. Bake for 15 minutes, remove pretzels to a wire rack to cool
How to fold pretzels
Boiled pretzels with flaky salt

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