sesame seeds, poppy seeds or coarse salt, for topping
vegetable oil spray, as needed
For the beer mustard
6 tablespoons dark beer, such as a stout or ale
2 large eggs
6 tablespoons mustard powder
1/2 teaspoon kosher salt
1/4 teaspoon low sodium Worcestershire sauce
1/2 tablespoon honey
1 tablespoon apple cider vinegar
Directions
Step 1
For the pretzels: In a large bowl stir together the warm water, honey and yeast. Allow it to sit for about 5 minutes until the yeast has dissolved and is foamy on top of the water. (If this doesn’t happen within 5 minutes, your yeast is probably dead and you should start with a new package.)
Step 2
Stir the flours and salt into the yeast mixture until a shaggy dough forms. Knead the dough, either in the bowl or on the counter top, until a smooth ball forms- about 5 minutes.
Step 3
Lightly spray the bowl with vegetable oil and place the dough in the bowl, turning to coat it. Cover the bowl with a clean kitchen towel or cling film and place in a warm, draft free spot (the inside of the oven with the light on or the top of the fridge are both great options). Allow to proof for about 20 minutes.
Step 4
To make the mustard: Set up a double boiler by pouring about 2 inches of water into a medium sauce pot and placing a medium bowl on top, making sure that the bottom of the bowl doesn’t touch the water.
Step 5
Whisk together the beer, eggs, mustard powder, salt, Worcestershire, honey and apple cider vinegar in the medium bowl. Cook for 5 to 6 minutes, whisking constantly, until it begins to thicken. If it starts to thicken too quickly around the edges, take the bowl off the double boiler while still whisking to cool it down a touch before replacing it.
Step 6
Once it has reached ribbon consistency (if you drizzle some over the top of it, the ribbon will sit for at least 3 seconds before blending back in), remove from the heat. Transfer to a bowl and place in the refrigerator.This mustard will keep for up to 3 weeks in the fridge in an airtight container.
Step 7
To finish the pretzels: Preheat the oven to 425°F and line two sheet trays with parchment paper.
Step 8
Bring 4 to 6 cups of water to a boil in a wide, deep sided pan or pot.
Step 9
Turn the dough out onto the counter top, letting gravity do its job. Use a bench scraper or knife to divide the dough into 8 even pieces.
Step 10
Working with one piece at a time, roll the dough into a log that is about 20 inches, with the middle 3 inches being a little fatter than the rest. Shape into a pretzel and transfer to the sheet tray.
Step 11
Repeat until all 8 pretzels are formed.
Step 12
Stir the baking soda into the boiling water, being careful as it will bubble up. Lower to a simmer and place 2 or 3 pretzels in the water; cook for 1 minute on each side before using a slotted spoon or spider to place back on the trays.
Step 13
Beat the egg with a splash of water and brush the pretzels with it, making sure to get all the way down the sides.
Step 14
Sprinkle with your chosen topping before baking for 12 to 14 minutes, until golden brown. Transfer to a cooling rack and allow to cool for 5 minutes.
Step 15
Serve with the beer mustard for dipping.
Step 16
These pretzels are best the day of, still warm from the oven. However, they will keep for 2 to 3 days at room temperature in an airtight container or well wrapped in the freezer for up to 1 month. Reheat in the oven to serve.
