Mustard Garlic Pretzels

Cook's notes: The average Dijon-style mustard isn't "sturdy" enough for this recipe (it doesn't really shine through), so choose one with a little more bite to it, like Maille French Dijon. The thyme and Dijon can be eliminated for more traditional pretzels and topped with salt instead of garlic-cheese topping. The garlic-cheese topping will adhere to the pretzels better if you first brush the finished pretzels with melted butter or a little oil before dusting them with the seasonings.


1 package active dry yeast

1/4 C. warm water

Pinch granulated sugar

1 1/4 C. lukewarm milk

2 T. vegetable oil

2 T. granulated sugar

1/4 C. spicy Dijon-style mustard

1 t. dried thyme

1 t. salt

4 to 4 1/4 C. Hodgson Mill Naturally White flour, divided use

3 quarts water

1 T. baking soda

1 egg white mixed with 1 T. water, for egg wash


Garlic-Cheese Topping:

1/2 C. grated parmesan cheese

2 t. garlic powder

Heat oven to 450°F. while the shaped pretzels are rising.

Proof the yeast: Combine yeast, warm water and a pinch of sugar in a small bowl; stir to dissolve. Let stand 5 to 10 minutes or until foamy.

Prepare the dough:
Combine milk, oil, 2 table spoons sugar, mustard, thyme and salt in medium mixing bowl; stir to mix. Add yeast mixture; mix well. Add 3 cups of flour, 1 cup at a time, mixing thoroughly after each addition. Add enough of the remaining 1 to 1 1/4 cups flour to make a moderately stiff dough.

Knead, raise the dough: Turn out dough onto a lightly floured surface. Knead 5 minutes. Lightly oil the surface of the dough and put in the rinsed mixing bowl. Cover and let rise in a warm, draft- free place 60 to 75 minutes, or until doubled. Punch down dough, knead lightly to work out the larger air bubbles. Let dough rest 10 minutes.

Shape the pretzels:
Divide dough into 12 equal pieces. Roll each piece into a rope about 18 inches long. Shape ropes into pretzels. Place on heavily greased baking sheets and let rise 15 minutes.

Bake, boil the pretzels:
Place pan(s) of pretzels in preheated oven and bake 5 minutes, then remove from oven. Reduce oven temperature to 350° F.. Bring 3 quarts of water to a boil in a deep skillet, pan or pot. Dissolve baking soda in boiling water. Lower pretzels one by one into boiling water; let boil one minute, then turn pretzel over and boil one minute. Gently remove pretzel from water with tongs or slotted spoon; place on paper towel to drain. Repeat until all pretzels have been boiled.

Bake pretzels:
Place boiled, drained pretzels on well-greased baking sheet, about 1/2 inch apart. Brush pretzels with egg wash. Bake in preheated 350°F. oven 20 to 25 minutes, or until golden brown.

Prepare garlic-cheese topping:
Mix parmesan cheese and garlic powder. About five minutes before the pretzels are ready to come out of the oven, sprinkle the tops with garlic-cheese top ping. Remove from the pans and allow to cool slightly on wire racks.

Serve warm.

Makes 12 large pretzels.

Source: "Breaking Bread with Father Dominic 2" by Father Dominic Garramone