Cook's notes: The average Dijon-style
mustard isn't "sturdy" enough for this recipe (it doesn't really shine through),
so choose one with a little more bite to it, like Maille French Dijon. The thyme
and Dijon can be eliminated for more traditional pretzels and topped with salt
instead of garlic-cheese topping. The garlic-cheese topping will adhere to the
pretzels better if you first brush the finished pretzels with melted butter or a
little oil before dusting them with the seasonings.
Mustard Garlic Pretzels
1 package active dry yeast
1/4 C. warm water
Pinch granulated sugar
1 1/4 C. lukewarm milk
2 T. vegetable oil
2 T. granulated sugar
1/4 C. spicy Dijon-style mustard
1 t. dried thyme
1 t. salt
4 to 4 1/4 C. Hodgson Mill Naturally White flour, divided use
3 quarts water
1 T. baking soda
1 egg white mixed with 1 T. water, for egg wash
1/2 C. grated parmesan cheese
2 t. garlic powder
Heat oven to 450°F. while the shaped pretzels are rising.
Proof the yeast: Combine yeast, warm water and a pinch of sugar in a small bowl;
stir to dissolve. Let stand 5 to 10 minutes or until foamy.
Prepare the dough:
Combine milk, oil, 2 table spoons sugar, mustard, thyme and salt in medium
mixing bowl; stir to mix. Add yeast mixture; mix well. Add 3 cups of flour, 1
cup at a time, mixing thoroughly after each addition. Add enough of the
remaining 1 to 1 1/4 cups flour to make a moderately stiff dough.
Knead, raise the dough: Turn out dough onto a lightly floured surface. Knead 5
minutes. Lightly oil the surface of the dough and put in the rinsed mixing bowl.
Cover and let rise in a warm, draft- free place 60 to 75 minutes, or until
doubled. Punch down dough, knead lightly to work out the larger air bubbles. Let
dough rest 10 minutes.
Shape the pretzels:
Divide dough into 12 equal pieces. Roll each piece into a rope about 18 inches
long. Shape ropes into pretzels. Place on heavily greased baking sheets and let
rise 15 minutes.
Bake, boil the pretzels:
Place pan(s) of pretzels in preheated oven and bake 5 minutes, then remove from
oven. Reduce oven temperature to 350° F.. Bring 3 quarts of water to a boil in a
deep skillet, pan or pot. Dissolve baking soda in boiling water. Lower pretzels
one by one into boiling water; let boil one minute, then turn pretzel over and
boil one minute. Gently remove pretzel from water with tongs or slotted spoon;
place on paper towel to drain. Repeat until all pretzels have been boiled.
Place boiled, drained pretzels on well-greased baking sheet, about 1/2 inch
apart. Brush pretzels with egg wash. Bake in preheated 350°F. oven 20 to 25
minutes, or until golden brown.
Prepare garlic-cheese topping:
Mix parmesan cheese and garlic powder. About five minutes before the pretzels
are ready to come out of the oven, sprinkle the tops with garlic-cheese top
ping. Remove from the pans and allow to cool slightly on wire racks.
Makes 12 large pretzels.
Bread with Father Dominic 2" by Father Dominic Garramone