Truthfully, I don’t really know how to watch a game of football. I try from time to time, mostly because I like beer, camaraderie and the idea of rooting for a team, but I usually end up interjecting at the wrong time, clapping for the wrong play and ultimately moonwalking my way out in pure shame.
At this point, I’ve placed learning the rules of football in the same category as learning to drive a stick shift - it’s just never going to happen. But that doesn’t mean I can’t still enjoy a solid excuse to whip up a big batch of my favorite chili and cornbread or these delicious, salty pub-style pretzels dunked in spicy whole grain mustard. Because football or no football, I am still a bread loving American with an affinity for salt.
With a rise time of only 30 minutes, this pretzel dough is quick to whip up and will be guaranteed golden thanks to a quick dip in a bath of baking soda. These pretzels are best when served fresh from the oven with a healthy brush of melted butter and perhaps an extra sprinkle of coarse salt. If you’re serving a game day crowd, pick up a growler of good beer to help wash them down (just beware, you’ll be asked to host the rest of the season).
Spicy Whole Grain Mustard
*makes about 1 1/2 cups
- 1/3 cup yellow mustard seeds
- 1/4 cup brown mustard seeds
- 1/2 cup apple cider vinegar
- 1/2 cup beer (I prefer IPA or pale ale)
- 2 tablespoons light brown sugar
- 1 tablespoon honey
- 1/2 teaspoon sea salt
- Place yellow and brown mustard seeds in a small mixing bowl and whisk to combine.
- Then, stir in the apple cider vinegar and beer.
- Cover the mixture with plastic wrap and let stand for 12 hours at room temperature or until the liquid has been absorbed.
- Stir in the brown sugar, honey and sea salt. Then, pour the mixture into a food processor and blend for 1 minute.
- Refrigerate the mustard in a glass jar with an airtight lid and enjoy!
*makes about 6-8 pretzels
For the dough:
- 2 1/2 cups all purpose flour
- 1/2 tsp. kosher salt
- 1 tsp. sugar
- 2 1/4 tsp. active yeast
- 1 cup warm water (about 110 degrees)
For the topping:
- 1/2 cup water
- 1 Tbsp. baking soda
- course sea salt for sprinkling
- 3-4 Tbsp unsalted butter, melted
- Combine the flour, salt, sugar, yeast and warm water in a medium bowl or the bowl of a stand mixer. If using a stand mixer, mix until combined using the paddle attachment. Then, change to the dough hook and knead on medium low for five minutes. If kneading by hand, combine and knead the dough for about ten minutes until soft and smooth.
- Lightly dust the dough with flour and cover the bowl with plastic wrap. Let rise for 30 minutes.
- Meanwhile, preheat the oven to 450 degrees and line a baking sheet with parchment paper.
- Once the dough has risen, remove from the bowl and place on a lightly oiled countertop or work surface. Divide the dough into eight pieces using a knife.
- Next, roll each of the pieces into a long rope (approximately 1.5 - 2 feet long) and shape into pretzels.
- Whisk warm water and baking soda together and microwave for 1 minute. Then, dip each pretzel into the soda wash and place on the prepared baking sheet. Sprinkle with salt and let rest for 10 minutes.
- Bake the pretzels for 9-10 minutes until golden brown. While baking, melt the butter. Remove the pretzels from the oven and immediately brush with butter.
- Serve warm with a dish of the spicy whole grain mustard for dipping and enjoy!