Serves: Yields 14 pretzels
- 1 cup whole milk, warm
- 2-¼ teaspoons rapid-rise yeast
- 2 tablespoons granulated sugar
- 4 cups all-purpose flour, more for dusting
- 1-½ teaspoons Kosher salt
- ½ cup warm water
- 2 tablespoons canola oil, more for coating
- 1 whole egg, lightly beaten
- 2 teaspoons poppy seeds or other seeds, for garnishing
- Sweet Honey Mustard Dressing (recipe follows)
Sweet Honey Mustard Dressing
- ¼ cup Dijon mustard
- ¼ cup mayonnaise
- 2 tablespoons honey
- Kosher salt and freshly ground black pepper
Procedures:Preheat an oven rack at 425 degrees and position one oven rack on the top, and another on the bottom of the oven.
Place the warm milk in a small bowl. Add the yeast and sugar, and using a spoon, stir to dissolve. Set the bowl aside for 5 minutes, until the mixture looks foamy.
In a large bowl, combine the flour and salt, and use a whisk to blend. Make a well in the center of the flour mixture, and pour in the yeast mixture, water and oil into the well. Using a wooden spoon, stir together the flour mixture and the liquids until you get big, shaggy clumps of dough that stick together. Any extra shaggy bits, can be thrown away as they will produce dry lumps in your finished product.
On a work surface, sprinkle a little flour and place the dough clumps onto the surface. Dip your hands into the flour and start kneading the dough until it is smooth, springy and no longer sticky. If the dough feels sticky, add a little more flour to the work surface or your hands. It will take about 5 to 7 minutes to knead.
Using a clean large bowl, rub a little oil around the inside of the bowl. Shape the dough into a ball and put into the bowl. Lightly coat the dough with oil, and cover the bowl with plastic wrap. Seat the bowl aside and let the dough rise for 45 minutes, or until it has doubled in size.
Once the dough has risen, punch down the dough, then use a bench scrapper to cut the dough into 14 equal pieces. Place one piece of the dough onto a clean work surface. Using your palms, roll the piece into 20-inch long rope. To shape the pretzel, first form the pretzel into a U. Then fold over the right end of the U and press it onto the left side of the bottom of the U. Repeat with the left end of the U pressing it onto the right side. Repeat with the remaining dough pieces.
Evenly space 6 pretzels on rimmed baking sheet lined with a silpat. Using a silicone pastry brush, lightly brush the pretzels with the beaten egg, and then sprinkle them with poppy seeds. Set the pans aside and let the dough rise for 10 minutes.
Bake for 7 minutes. Using oven mitts, rotate the pans between the oven racks. Bake for another 7 to 9 minutes until golden brown. While the pretzels are baking prepare the sweet honey mustard dressing.
To serve: When the pretzels have finished baking, transfer the baking sheets to cooling racks and leave to cool slightly. Serve with Honey Mustard Dressing on the side.
Sweet Honey Mustard Dressing
This recipe is an example of an emulsified dressing. The mayonnaise within the recipe stabilizes the mustard and honey to produce a dressing which does not require any stirring after it has been combined together.
In a medium bowl, combine the mustard, mayonnaise and honey and whisk them together. Taste and season with salt and pepper. Serve as a dipping sauce in a ramekin or small bowl on the side.