These pretzels are dense and chewy like classic Philadelphia soft pretzels, which pairs perfectly with the sweet and spicy beer mustard
FOR THE PRETZELS
- 1/4 cup (60ml) warm water (about 100-110?F or 38-43?C)
- 1 (1/4 oz) pkge active dry yeast or 2 1/4 tsp (1/4 oz)
- 1 tbsp granulated sugar
- 1 tbsp olive oil
- 1 tsp kosher salt, divided
- 1 cup (240ml) beer at room temperature
- 3 3/4 to 4 cups (469g-500g) all purpose flour
- 2 cups (475ml) hot water
- 1 tsp baking soda
- 1 egg, beaten
- Kosher salt
FOR THE MUSTARD
- 4TB yellow mustard seeds, divided
- 1TB black mustard seeds
- 6TB + 2 1/4tsp (100ml) beer
- 5TB (75ml) cider vinegar
- 1/2 tsp onion powder
- 1/4 tsp garlic powder
- 2TB (runny) honey
- 1TB dark muscovado sugar (or other dark brown sugar)
- 1/4 tsp turmeric
- 1/4 tsp nutmeg
- 1/2 tsp fine salt
TO MAKE THE PRETZELS
- Dissolve the yeast in the 1/4 cup of water and let sit for about 5 minutes.
- Add the flour, sugar, olive oil, kosher salt, and beer to a large bowl. Add in the yeast and combine all together.
- Once combined, knead the dough for about 6-8 minutes or until nice and elastic. Put in a large, lightly-greased bowl, cover with a towel and allow to rest in a warm place until it doubles in size, or about an hour.
- Preheat the oven to 425?F (218?C)
- Then punch out the dough and maybe toss is around a couple more times (this also helps with the density.) Then split into 12 sections. Cover the sections you’re not working with so they don’t get crusty and dry.
- Roll out the each section so they’re about 3/4″ in diameter and about 16″ long. Form into the shape of a pretzel. Set aside and cover each one until you’re done with them all.
- Dissolve the baking soda in the 2 cups (475ml) of hot water. Dip each pretzel in the solution and then place the pretzel on a lightly greased baking sheet. Cover them all and allow to rise for about 15-20 minutes.
- Brush each pretzel with the egg and sprinkle on the salt.
- Bake in the preheated oven for about 15-20 minutes or until they are browned.
TO MAKE THE MUSTARD
- Take 2TB of the yellow mustard seeds and grind them into a powder using a spice or coffee bean grinder.
- Put the powder in a medium size non-metal bowl (enough to handle all of the ingredients) and add to that the remaining yellow mustard seeds and the black mustard seeds.
- Heat the beer, vinegar, onion powder, garlic powder, honey, brown sugar, turmeric, nutmeg, and salt in a non-reactive saucepan over medium heat. Bring to a boil. Once boiling, reduce the heat to low and simmer gently until the liquid has reduced by about half.
- Pour the liquid over the mustard seeds in the bowl. Run the mixture through a food processor until it has achieved your desired consistency (the mixture will thicken up some in the refrigerator) leaving some whole seeds intact.
- Put the finished product in a sterilized Kilner jar (or other canning/glass jar.) I had a glass canister (with NO metal on it!!) that I dampened and microwaved for a minute or so to sterilize it–that should do the trick.
- Refrigerate and age for about 24-48 hours. If you’ve properly sterilized your jars, the mixture should last for several months in the refrigerator.
- Serve the soft beer pretzels with the beer mustard.
- Prep Time: 1 hour 45 mins
- Cook Time: 30 mins
- Category: Baking