“Twist Myself Into a Pretzel To Make You Happy” Warm Soft Pretzels with Cheese Mustard Dipping Sauce

By Jackie DeKnock  ,   

October 21, 2015

Makes 15 pretzels.

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Ingredients

Pretzel Dough

1 ½ cups warm water

2 ¼ teaspoons dry active yeast

1 teaspoon brown sugar

4 cups bread flour

4 tablespoons unsalted butter, melted

1 tablespoon molasses

2 teaspoons sea salt

1 large egg white

¼ cup baking soda

2 tablespoons Kosher salt

Cheese and Mustard Dipping Sauce (makes 3/4 cup)

¼ cup beer, dark if you have it (such as stout or porter)

¼ cup Dijon mustard

2 tablespoons unsalted butter

1/8 teaspoon cayenne pepper

1 ½ cups Cheddar cheese, grated

Method

Make the dough

Coat a large bowl with vegetable oil and set aside. Combine the water, yeast, and sugar in a large mixing bowl, stir until yeast dissolves, and let sit for 5 minutes 5 Minutes. Stir in the flour, butter, molasses, and salt. Transfer the dough to a lightly floured surface and knead -- incorporating additional flour as necessary -- until dough is smooth and elastic -- about 10 minutes 10 Minutes. Form the dough into a ball and transfer it to the prepared bowl, turning to coat all sides with oil. Cover with a clean, damp kitchen towel and set aside to rise in a warm place until it doubles in volume -- about 1 hour 60 Minutes .

Shape the pretzels

Preheat oven to 400 degrees F. Punch down dough, place onto a lightly floured surface, and knead for 5 minutes 5 Minutes. Using a pizza cutter, divide the dough into 15 - two-ounce pieces. Form each piece into a ball, roll each ball out to a 1/2-inch-thick "rope," (about the size of your finger) and twist each rope into a pretzel shape. Make a ‘U’ shape, bring the tips together, twist them and fold down to the bottom of the ‘U’. Cover and let rise for 20 minutes 20 Minutes. Whisk together the egg white, 1 tablespoon water, and pinch of salt in a small bowl and set aside. Bring 4 cups of water and baking soda to a boil. Poach pretzels 2 at a time for 30 seconds on each side. Transfer pretzels to a parchment-lined baking sheet, brush lightly with the egg-white mixture, and sprinkle with Kosher salt. Bake until golden -- about 15 minutes 15 Minutes .

Cheese and Mustard Dipping Sauce

Combine the beer, mustard, butter, and cayenne in a small saucepan over medium heat. Gradually whisk in the cheese. Continue cooking until smooth and all the cheese is melted -- about 5 minutes 5 Minutes. Serve warm with pretzels.


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