PRETZEL DIPPING SAUCE RECIPE RECIPES

Steps:

• Whisk together mayonnaise, Dijon mustard, honey, and yellow mustard in a small bowl, and store in the refrigerator while preparing pretzel sticks.
• Mix yeast and brown sugar in a small bowl; add warm water, and whisk until sugar dissolves. Let stand until foamy, about 5 minutes.
• Mix flour and salt together in a bowl of a stand mixer fitted with a dough hook attachment. Add canola oil and gradually pour in the yeast mixture, kneading until smooth and silky, 4 to 5 minutes. If the dough is very sticky, knead in more flour.
• Shape dough into a ball and transfer to a large greased bowl. Cover with plastic wrap and let rise until doubled in volume, about 45 minutes.
• Punch down the dough and turn out onto a lightly floured surface. Flatten into a rectangle and cut into 12 equal pieces. Roll each piece into a stick about 7 inches long. Place sticks on a baking sheet lined with parchment paper; let rest uncovered for about 25 minutes.
• Preheat the oven to 450 degrees F (230 degrees C).
• Pour about 5 quarts of water in a large, deep pot; stir in baking soda. Bring to a boil, then reduce heat to medium. Carefully place pretzel sticks in the simmering water in batches for 30 seconds, flipping after 15 seconds. Remove from water and let drain on paper towels.
• Transfer the sticks back to the baking sheet. Brush lightly with butter and sprinkle with coarse sea salt.
• Bake in the preheated oven until golden brown, 7 to 10 minutes. Serve warm or at room temperature with the honey mustard dipping sauce.

Steps:

• Baking Soda Bath½ cup baking soda9 cups waterWhisk the yeast into warm water. Allow to sit for 1 minute. Whisk in salt, sugar, and melted butter. Slowly add 3 cups of flour, 1 cup at a time. Mix, then add 3/4 cup more flour until the dough is no longer sticky. If it is still sticky, add 1/4 - 1/2 cup more, as needed. Knead the dough for 3 minutes and shape into a ball. Cover and allow to rest for 10 minutes.Preheat oven to 400°F. Line 2 baking sheets with parchment paper or silicone baking mats. Set aside. Cut dough into 1/3 cup sections.Roll the dough into a 22 inch 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.Bring baking soda and 9 cups of water to a boil in a large pot. Drop 1-2 pretzels into the boiling water for 20-30 seconds. Any more than that and your pretzels will have a metallic taste. Using a slotted spatula, lift the pretzel out of the water and allow excess water to drip off. Place pretzel onto prepared baking sheet. Sprinkle each with coarse sea salt. Repeat with remaining pretzels.Bake for 12-15 minutes or until golden brown.Remove from the oven and serve warm with Maple Mustard Dip¼ c. Maple Syrup½ c. Dijon Mustard1 T. OilStir together, and sprinkle with Smokey Maple Seasoning3 T. Maple Sugar11/2 t. Smoked Paprika1 t. Salt½ t. Granulated Garlic