Classic pretzel rolls served with a sharp, fermented house mustard.
12 rolls
Ingredients:
- 500 g – Bread flour
- 300 g – Water
- 30 g – Butter
- 7 g – Yeast
- 10 g – Salt
- 1/4 cup – Baking Soda
- Mustard Sauce (see sub-recipe)
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Steps:
- Mix bread flour, water, butter, yeast, and salt; proof 1 hour.
- Dissolve baking soda in 4 cups of water. Chill to room temperature.
- Shape rolls; soak in baking soda bath for 30 seconds; bake 230°C (450°F).
- Serve warm with quenelle of mustard.
House Mustard
Ingredients:
- 40 g – Yellow mustard seeds
- 40 g – Brown mustard seeds
- 100 g – Apple cider vinegar
- pinch – Salt
Steps:
- Soak seeds in vinegar overnight; blend to desired texture.
- Add salt to taste.
More Info
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