Recipe: Honey Mustard Soft Pretzels
Try this fun and yummy snack you can make with your kids
Photos courtesy of Leah Brooks
These pretzels are similar to the soft, delicious pretzels you can buy in mall food courts.
2 cups of warm waterIngredients for the pretzels:
2 tablespoons of honey
2¼ teaspoons of active dry yeast
2 cups of white whole-wheat flour
1 tablespoon of salt
1 teaspoon of dry mustard powder
4 cups of unbleached all-purpose flour
2 teaspoons of vegetable oil or other neutral-flavored oil
Ingredients for the honey mustard glaze:
1 large egg yolk
3 tablespoons of honey
1 tablespoon of Dijon mustard
1 teaspoon of dry mustard powder
Coarse sea salt or pretzel salt
1. Pour the warm water and honey into a large mixing bowl. Sprinkle with the yeast, stir gently and let the mixture sit for 10 minutes; the yeast should be foamy.
2. Add 1 cup (120 grams) of white whole-wheat flour, salt and dry mustard powder to the yeast mixture, mixing with a wooden spoon until combined. Add the remaining 1 cup (120 grams) of the white whole wheat flour and mix until combined. Add the unbleached flour by the cup until the dough comes together in a ball and feels tacky. Resist the urge to add more flour — you want the dough to have just enough flour so you can begin kneading. Transfer the dough to a lightly-floured surface and soak the mixing bowl to make cleanup easier. Knead the dough for about 5 minutes, or until smooth and elastic. Wash your mixing bowl and wipe it dry with a towel. Lightly oil the inside of the bowl.
3. Place the dough inside of the oiled bowl, turning it to completely cover all sides with a thin film of oil. Cover the bowl with plastic wrap (you can also cover the bowl with a plate instead to save plastic), and leave it in a warm spot for one hour or until the dough has doubled in size.
4. Preheat the oven to 450 degrees. Line two baking sheets with parchment paper and set them aside. Punch down the dough and transfer it to a lightly-floured cutting board. Knead the dough once or twice and divide it into 13 pieces (about 2½ ounces each — or 70 grams — if you are using a scale to measure).
5. Wipe off the excess flour from your work surface. You need to have some surface tension to roll out your dough and more flour will make your dough slip around. Roll each piece of dough into a strip that is 18 inches long. Twist the strip into a pretzel shape (see photo) and transfer it to one of the prepared baking sheets. Cover it with a kitchen towel and continue to form pretzels. Leave about 2 inches of space between each pretzel. Let the pretzels rest until they rise slightly, for about 15 minutes.
6. For the honey mustard glaze, combine all the ingredients in a small bowl until the mixture is smooth. Brush the pretzels evenly with the glaze using a pastry brush. Sprinkle the pretzels with salt.
7. Bake 12-15 minutes or until golden brown. Let the pretzels cool on a wire rack for at least 15 minutes. The pretzels are best when eaten the same day, but they will keep at room temperature, uncovered, for up to two days. Do not store the pretzels in a covered container or they will become soggy.
Photos and recipes reprinted by permission from “Baking With Kids” by Leah Brooks (Quarry Books, $22.99).