- 1 and 1/2 cups (360ml) warm water (lukewarm, no need to take temperature)
- 1 packet active instant yeast (2 and 1/4 teaspoons)
- 1 teaspoon salt
- 1 Tablespoon (8g) granulated sugar
- 4 cups all-purpose flour
- 1 large egg, beaten
- Dahlia Sea Salt from The Old Town Spice Shop (available at the Funkwerks Taproom)
- Preheat oven to 425F degrees. Line baking sheet with parchment paper or silicone baking mat. Set aside.
- Dissolve yeast in warm water. Stir with a spoon until fairly mixed, about 1 minute. Some clusters of yeast will remain. Add salt and sugar; stir until fairly combined. Slowly add 3 cups of flour, 1 cup at a time. Mix with a wooden spoon until dough is thick. Add 3/4 cup more flour until the dough is no longer sticky. If it is still sticky, add up to 1/2 cup more. Poke the dough with your finger - if it bounces back, it is ready to knead.
- Turn the dough out onto a floured surface. Knead the dough for about 3 minutes and shape into a ball. With a sharp knife, cut ball of dough into 1/3 cup sections. This measurement does not have to be exact - use as much or little dough for each pretzel as you wish - the size of the pretzel is completely up to you.
- Roll the dough into a rope with an even diameter. My ropes were twenty inches long. This measurement will depend how large you want the pretzels. Once you have your long rope, take the ends and draw them together so the dough forms a circle. Twist the ends, then bring them towards yourself and press them down into a pretzel shape.
- Boil 6 cups of water with 2/3 cup of baking soda. Dunk the pretzels one by one into the mixture for 30 seconds.
- In a small bowl, beat the egg and pour into a shallow bowl or pie dish. Dunk the shaped pretzel into the egg wash, or brush on. Place on baking sheet and sprinkle with salt.
- Bake for 10 minutes at 425F degrees. Turn the oven to broil and bake for 5 more minutes to brown the tops. Watch closely to avoid burning.
- Allow to cool and enjoy. Serve warm or at room temperature. Pretzels may be stored in an airtight container or zipped top bag for up to 3 days.
Dahlia Mustard Recipe:
- 1 cup brown mustard seeds, yellow mustard seeds, or a combination.
- 1 cup of Dahlia
- 2 cloves garlic, minced
- 1/2 cup apple cider vinegar
- 2 tablespoons brown sugar
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 3 half pint canning jars with lids and rings.
- Soak mustard seems with dark beer in a large bowl and set aside in the refrigerator for 24 hours. If the seeds soak up the beer too quickly, add more beer.
- Transfer the soaked mustard seeds to a food processor along with garlic, apple cider vinegar, brown sugar, salt, and black pepper. Pulse until desired consistency is reached.
- Sterilize the jars and lids in boiling water for at least 5 minutes.
- Pack mustard into hot jars, filling within 1/4 inch of the top.
- Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles.
- Wipe the rims of the jars. Top lids and screw on rings.
- Refrigerate the jars of mustard for 2 weeks before using.