Soft Mustard Pretzels

  • Clock Icon Prep 20 mins Cooking 20 mins
  • Dinner Icon Makes 8

These softly flavoured pretzels are just the thing to serve with a beer. We also love to put a big plate of them, still warm from the oven one the table when doing a simple soup supper or similar.

Allow 30 minutes resting time.

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Ingredients

  • 185 mls warm milk
  • 1 tablespoon honey
  • 2 cups The Healthy Baker Plain Flour
  • 7g 1 sachet dried active yeast
  • 80g butter melted
  • 1 teaspoon sea salt
  • 50g mustard powder
  • 1 egg
  • for sprinkling sesame seeds

Instructions

1

Combine the warm milk, honey and yeast in a small bowl, whisk and set aside until the yeast creates bubbles on the mixture’s surface.

2

Place the flour, salt and mustard powder in a large bowl. Make a well in the centre and add the melted butter and yeast mixture. Bring together into a dough, tip onto your work surface and knead until you have a soft, pliable dough (about 5 minutes). You can also do this in an electric mixer with a dough hook.

3

Place dough in a lightly oiled bowl and cover with a clean tea towel. Leave for 30 minutes.

4

Heat oven to 200C and grease and line two baking trays.

5

Cut dough into eight pieces. Roll out one piece into a thin sausage, about 20 cm. Repeat with the remaining pieces of dough. Now come back and roll each sausage a little more, you want to get to around 30cm in length, rolling them first then coming back to finish off gives the gluten in the flour a chance to relax a little and become easier to stretch out.

6

To shape the pretzels; make a u-shape with one sausage of dough, twist the edges over once then once again and fold the twisted end over the bottom of the u-shape, pressing the ends into the dough edges. At this point you could cover the shaped pretzels and freeze for up to 3 months.

7

Arrange on the lined trays, brush with egg and sprinkle with sesame seeds. Bake for 20 minutes or until golden brown. Serve warm.

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