Ingredients
- For that pretzels:
- 1 cup milk
- 1 package active dry yeast
- 3 tablespoons packed light brown sugar
- 2 1/4 cups all-purpose flour, plus much more for kneading
- 10 tablespoons unsalted butter, plus much more for greasing
- 1 teaspoon fine salt
- 1/3 cup sodium bicarbonate
- two tablespoons coarse salt
- For that sauce:
- 1/4 cup mayonnaise
- 1/4 cup dijon mustard
- 3 tablespoons packed light brown sugar
- 1/2 teaspoon cider vinegar
Directions
Result in the pretzels: Warm the milk inside a saucepan until it comes down to 110 levels pour right into a medium bowl and sprinkle within the yeast. Allow the yeast soften, a couple of minutes stir within the brown sugar and 1 cup flour having a wooden spoon. Dice two tablespoons butter and soften stir in to the mix. Add some remaining 1 1/4 cups flour and also the fine salt to create a sticky dough. Turn the dough out onto a gently floured surface and knead, adding more flour as needed, until smooth but nonetheless slightly tacky, about a few minutes. Shape right into a ball, devote a gently greased bowl and canopy with plastic wrap. Let increase in a hot place until bending in dimensions, about one hour.
Preheat the oven to 450 levels and grease a sizable baking sheet. Punch the dough to deflate it, then come out onto a gently floured surface. (When the dough appears tight, cover and let rest until it relaxes.) Divide the dough into 6 pieces. Roll and stretch each bit using the palms of the hands right into a 30-inch rope, holding the ends and slapping the center of the rope around the counter while you stretch. Form each rope right into a pretzel shape.
Dissolve the sodium bicarbonate in 3 cups tepid to warm water inside a shallow baking dish. Lightly dip each pretzel within the soda solution, then arrange around the prepared baking sheet and sprinkle using the coarse salt. Bake until golden, ten to twelve minutes.
Prepare the sauce: Combine the mayonnaise. mustard, brown sugar and vinegar inside a bowl. Cover and refrigerate.
Melt the rest of the 8 tablespoons butter inside a shallow dish. Dip the new pretzels within the butter, embracing coat put on a wire rack to allow excess butter drip off. Serve the pretzels warm using the sweet mustard sauce.
Photograph by Lara Robby/Studio D
