Hard Cider Pretzels with Creamy Honey Mustard.
Ingredients
- 1/3 cup warm water
- 1 tablespoon honey
- 2 1/4 teaspoons active dry yeast
- 1 bottle (12 ounce) hard cider
- 1/2 cup (1 stick) salted butter, melted
- 4 1/2 cups all-purpose flour
- 1 1/2 teaspoons kosher salt
- 1/4 cup baking soda
- 1 egg, beaten
- coarse pretzel salt or sea salt
- 1/4 cup dijon mustard
- 1/4 cup honey
- 1/3 cup olive oil based mayo
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- kosher salt and black pepper
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Instructions
- 1. Combine the water, honey, and yeast in the bowl of a stand mixer. Let sit for 5 minutes, until bubbly on top.
- 2. Add the cider, butter, flour, and salt. Mix on medium speed until the dough is smooth and begins to pull away from the sides of the bowl, about 3 to 4 minutes. If the dough is too wet, add additional flour, 1 tablespoon at a time. Cover the bowl and place in a warm spot until the dough doubles in size, about 1-2 hours.
- 3. Preheat the oven to 425° F. Line 2 baking sheets with parchment. Bring a large pot of water to a boil.
- 4. Remove the dough from the bowl and place on a floured surface. Divide the dough into 8 equal balls. Roll each ball into a long rope. To shape into pretzels, take the right side and cross over to the left. Cross right to left again and flip up.
- 5. Add the baking soda to the boiling water. Boil the pretzels, 1-2 at a time, for 30 seconds. Remove with a large slotted spoon. Place the pretzel on a parchment lined baking sheet. Brush the pretzels with the egg and sprinkle liberally with salt. Bake for 10 to 15 minutes or until pretzels are golden brown.
- 6. Meanwhile, make the honey mustard. Combine all ingredients in a bowl and whisk until smooth and creamy.
- 7. Serve the pretzels warm, with lots of honey mustard for dipping.
Source
Original recipe: View Original