Soft Mustard Pretzel
These softly flavoured pretzels are just the thing to serve with a beer. We also love to put a big plate of them, still warm from the oven on the table when doing a simple soup supper or similar.
3/4 cup (185mls) warm milk
1 tbsp honey
1 x 7g sachet dried active yeast
2 cups (300g) The Healthy Baker Plain Flour
80g butter, melted and cooled a little
1 tsp sea salt
1/3 cup (50g) mustard powder
Sesame seeds, for sprinkling
- Combine the warm milk, honey and yeast in a small bowl, whisk and set aside until the yeast creates bubbles on the mixture’s surface.
- Place the flour, salt and mustard powder in a large bowl.
- Make a well in the centre and add the melted butter and yeast mixture.
- Bring together into a dough, tip onto your work surface and knead until you have a soft, pliable dough (about 5 minutes). You can also do this in an electric mixer with a dough hook.
- Place dough in a lightly oiled bowl and cover with a clean tea towel. Leave for 30 minutes.
- Heat oven to 200C and grease and line two baking trays.
- Cut dough into eight pieces. Roll out one piece into a thin sausage, about 20 cm. Repeat with the remaining pieces of dough.
- Now come back and roll each sausage a little more, you want to get to around 30cm in length, rolling them first then coming back to finish off gives the gluten in the flour a chance to relax a little and become easier to stretch out.
- To shape the pretzels; make a u-shape with one sausage of dough, twist the edges over once then once again and fold the twisted end over the bottom of the u-shape, pressing the ends into the dough edges. At this point you could cover the shaped pretzels and freeze for up to 3 months.
- Arrange on the lined trays, brush with egg and sprinkle with sesame seeds. Bake for 20 minutes o until golden brown. Serve warm.