Sourdough Pretzels with Mustard Dip
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We love Sourdough Pretzels with Mustard Dip at any time of year–not just during baseball season. They are best served warm, fresh from the oven, but they’re also good hours later warmed in a toaster oven or even the next day. But trust me, they won’t last long.
Who doesn’t think about soft, chewy pretzels when baseball season arrives? I know I do! Take me out to the ballgame! These pretzels are even better because you can eat them at home. And they use my Sourdough Starter. So that’s a win, win in my book!
Warm. Soft. Chewy. Salty.
Dip the pretzels in the tangy mustard sauce, and you will spoil your supper! Trust me, we know. We’ve done it. More than once. More than twice. Three times and strike you’re out! Ha! Not really.
A Few Pretzel Making Tips
Before forming your pretzels, you might want to watch a video or two online. There are lots of them available. But the gist is to roll each piece of dough into a rope about 18″ long. Grasp an end in each hand, twist the rope, and fold it under. That probably sounds confusing, but it’s not. It really doesn’t take much practice to figure it out. You’ll get the hang of it in no time. Then pinch the ends together and boil them in water for a few minutes.
Boiling the pretzels helps to make them chewy. Also, if you don’t have non-diastatic malt powder, you can use brown sugar in it’s place. The malt powder gives the pretzels their shiny crust and flavors it.
Use a wire strainer to remove the pretzels from the water and then place them on a baking sheet that has been lined with parchment paper. I like to use parchment paper instead of a silicone baking mat for easier clean-up. Sprinkle the pretzels with coarse sea salt while they are still wet Then bake.
You’ll want to serve Sourdough Pretzels with Mustard Dip soon after coming out of the oven. If you can wait that long. But let them cool down a little or you’ll burn your mouth.
Sourdough Pretzels with Mustard Dip
- 1 cup "unfed" sourdough starter
- 3/4 cup warm water
- 3 cups all-purpose flour
- 1/4 cup dry milk powder
- 2 tablespoons non-diastatic malt powder
- 1 tablespoon butter softened
- 2 teaspoons instant yeast
- 1 1/2 teaspoons salt
- 3-4 quarts water for boiling
- 1 tablespoon non-diastatic malt powder
- 2 teaspoons baking soda
- sea salt
- 1/3 cup sour cream
- 1/3 cup mayonnaise
- 1/3 cup prepared mustard
- 1 tablespoon Whole Grain Mustard
- 1 tablespoon dried minced onion
- 1 tablespoon ranch salad dressing mix
- 1 tablespoon sugar
- 1 teaspoon prepared horseradish
- In a large bowl, mix together sourdough starter, water, flour, milk powder, malt powder, butter, yeast, and salt. Knead by hand or mixer until dough is smooth, but slightly sticky. Cover and allow to rise for 45-60 minutes. Toward the end of the rising time, preheat "convection" oven to 425 degrees.
- Turn the dough out onto a lightly greased work surface. Fold to gently deflate, then divide into 12 pieces. Roll each into an 18" rope. Shape each rope into a pretzel, pinching the ends into the dough to seal.
- Add water to a large pot. Dissolve the malt powder and baking soda into the water and bring to a boil. Place 3 pretzels into the water a time and boil for 60 seconds, turning after 30 seconds. Remove with a slotted spoon and place on a baking sheet, covered with parchment paper. Sprinkle with sea salt. Repeat process until all of the pretzels have been boiled.
- Bake 15-17 minutes until pretzels are golden brown. Remove and place on wire racks. Makes 12 pretzels. Serve with Mustard Dip.
- To make Mustard Dip: In a medium bowl, combine all of the dip ingredients and mix well. Cover and refrigerate for 30 minutes. Serve with warm pretzels. Makes approximately 1 1/4 cup.