Seedy Soft Pretzels + Blue Cheese Mustard

Seedy Soft Pretzels + Blue Cheese Mustard cover

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Seedy Soft Pretzels + Blue Cheese Mustard

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Ingredients

Warning0 allergens identified

Seedy Soft Pretzels + Blue Cheese Mustard

Soft Pretzels

1 ½ cups Warm Water

2 ¼ teaspoons Active Yeast

2 tablespoons Brown Sugar

3 tablespoons Unsalted Butter

4 ½ cups Ap Flour

1 tsp salt

8 cups water

½ cup baking soda

1 egg

¼ cup Mixed Seeds

Coarse Salt

Bleu Cheese Mustard

¼ cup Whole Grain Mustard

¼ cup Dijon Mustard

¼ cup Bleu Cheese

2 tablespoons Honey

½ tsp Worcestershire Sauce

Pepperto taste

In a standing mixer with a dough attachment (or using a bowl and wooden spoon) combine the warm water, yeast, and brown sugar. Let sit until the mixture is foamy, about 10 minutes. Add the butter, 4 cups of flour, and salt. Mix, adding more flour 1/4 cup at a time until the dough is smooth and slightly tacky (up to 4 1/2 cups total – I usually only need 4). Knead for 5 minutes in the mixer or by hand.

Shape the finished, kneaded dough into a ball, and cover with a tea towel. Place in a warm spot for about 30-45 minutes, or until the dough is doubled in size.

While the dough is rising, combine the 8 cups of water and baking soda in a large pot. Bring to a rolling boil. Preheat the oven to 450* F. Line two baking sheets with parchment paper, and lightly brush with oil. Whisk the egg with 1 Tablespoon of water, and set aside.

Once the dough has risen, cut it into 8 equal sections (about 2.75 ounces each). These will yield large pretzels, so you can easily divide it into 12 sections if you want smaller pretzels. On a lightly floured surface, roll each section into a 24-inch rope. Make a U-shape with the rope. Twist the ends of the rope together, and then fold the twist over, pressing the ends into the bottom of the U. (I highly recommend viewing the video above a few times before attempting). If you want a heart shape, pull the bottom of the U down to make a V-shape!

Working one at a time, drop a pretzel into the boiling baking soda water for 30 seconds (I push the pretzel into the water to get the whole thing coated). Remove with a slotted spoon, letting as much excess water drip off as possible. Place on the prepared baking sheet, and repeat with the remaining pretzels.

Brush the pretzels with the egg wash. Sprinkle the pretzels evenly with coarse salt and the seed mixture. Bake for 10-15 minutes, until a deep golden brown crust has formed. Serve warm with bleu cheese mustard. You can store these in an airtight container for up to four days, although they will get harder over time.

Bleu Cheese Mustard

In a small bowl, whisk all of the ingredients until smooth. Refrigerate until ready to use. The sauce will last up to four days in the fridge.

Video Tutorial

Nutrition

My Calorie Intake

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Tips & Tricks (5)

Master the Baking Soda Bath 🧂
Dissolve baking soda in boiling water before boiling pretzels to achieve that authentic chewy crust and deep brown color without the traditional lye.
Activate Yeast Perfectly ⏱️
Ensure your warm water is between 110-115°F when mixing with active yeast; too hot kills the yeast, too cold prevents rising and results in dense pretzels.
Toast Seeds for Maximum Flavor 🌰
Lightly toast your mixed seeds in a dry pan for 2-3 minutes before coating the pretzels to intensify their nutty flavors and improve texture.
Balance Your Blue Cheese Dip 🧀
Crumble blue cheese and let it sit at room temperature for 15 minutes before mixing with mustards to ensure smooth blending and prevent overly chunky texture.
Egg Wash Application Technique 🥚
Brush egg wash gently and evenly just before the baking soda bath, then immediately apply seeds while still tacky for superior adhesion and golden finish.