Tuesday, April 12, 2011

Whole-Wheat Soft Pretzels with Honey Mustard Dipping Sauce

From: Rochelle

Austin and I have a bucket list every semester. It helps us cope with school and actually have a life. On our list, we had: make soft pretzels. I got the recipe from one of my roommates on HER wonderful cooking blog that she does with her sisters: Four the Love of Food.  I made a few adaptions, but the recipe is pretty much theirs.  These are the most wonderful pretzels. . . I LOVE THEM! And with the honey-mustard dipping sauce.  . . I am SOLD!

Whole-Wheat Soft Pretzels

1½ cups warm water 

1 tbsp. sugar

2 tsp. kosher salt

2¼ tsp. instant yeast

2 C. all-purpose Flour

2 1/2 C Whole-Wheat Flour 

4 tbsp. unsalted butter, melted

Vegetable oil, for greasing the bowl

For finishing:

Cooking spray

10 cups water

2/3 cup baking soda

1 egg yolk beaten with 1 tbsp.  water

Pretzel (or kosher) salt

Any other toppings: cinnamon sugar, sesame seeds, pepper, etc. 
* I really liked Sesame Seeds and Freshly Cracked Pepper with the Mustard sauce!*

1. To make the dough, combine the water, sugar, salt and yeast in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed to dissolve the yeast. Add in the flour and melted butter and mix just until the dough comes together. Switch to the dough hook and knead on medium speed until the dough is smooth and clears the sides of the bowl, about 5 minutes. Transfer the dough to a bowl lightly greased with vegetable oil, turning once to coat. Cover with plastic wrap and let rise in a warm place, about 50-55 minutes or until doubled in bulk.

2. Preheat the oven to 450° F. Line two baking sheets with parchment paper and spray lightly with cooking spray. Bring the water and baking soda to a boil in a large saucepan or stockpot. In the meantime, divide the dough into 8 equal pieces. Working with one piece at a time, roll a segment out into a 24-inch long rope. Make a U-shape with the rope and holding the ends of the rope, cross them over each other and onto the bottom of the U-shape in order to form the shape of a pretzel. Place onto the parchment lined baking sheet. Repeat with the remaining pieces of dough.

3. Place the pretzels into the boiling water, 1 or 2 at a time, for 30 seconds. Remove from the water with a slotted skimmer and return to the baking sheet. Once all the pretzels have been boiled, brush the tops with the egg wash and sprinkle lightly with salt and other toppings. Bake in the preheated oven until dark golden brown, about 12-14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.

Honey Mustard Dipping Sauce:
1/2 cup mayonnaise (you may substitute with fat free mayonnaise)
1/4  cup prepared yellow mustard
2 tablespoons sugar
2 tablespoons honey

1.         Stir ingredients together until smooth.

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