This month, were featuring baked snacks, and todays recipe comes from Karen Mordechai of Sunday Suppers. Her new cookbook features amazing menus for gatherings, from dinner parties to picnics. Heres how to make homemade pretzels for your next get-together…
Sesame Salt Pretzels with Brown Beer Mustard
by Karen Mordechai of Sunday Suppers
Recipe: Sesame Salt Pretzels with Brown Beer Mustard
For the pretzels:
1 1/2 cups whole milk
1 tbsp active dry yeast
1 tbsp honey
2 tsp salt
2 1/2 cups all-purpose flour
1 tbsp cornmeal
1/3 cup baking soda
1 tbsp salt
1 egg yolk
2 tbsp whole milk
2 tbsp sesame seeds
Coarse salt, for sprinkling
Heat the milk in a saucepan until bubbles form around the edges. Let cool. Add the yeast and honey, and pour the mix- ture into the bowl of a stand mixer fitted with the paddle attachment.
In a medium bowl, stir the salt and flour together. Add half of this mixture to the mixer bowl, incorporating it well. Add the remaining flour mixture and mix for 5 minutes. Change to the dough hook and knead on low-medium speed for 10 minutes. Transfer the dough to an oiled bowl. Cover with plastic wrap and let rest in a warm spot for 112 hours or until doubled in size.
Position a baking stone or baking sheet on the middle rack of the oven and preheat the oven to 450F. Line a baking sheet with parchment paper and dust it with the cornmeal.
Divide the dough into 12 equal portions. Using your palms, roll each piece of dough into a long strand (20 inches long). Take each end of a dough strand, twist once or twice, flip the joined ends down, and attach them to the rounded portion.
Bring a large pot of water to a boil. Add the baking soda and salt, and lower the heat to just below a simmer. Gently place the pretzels, two at a time, in the water and cook for 20 seconds. Flip and cook for another 20 seconds. Arrange them on a wire rack to dry.
Mix the egg yolk and the 2 tablespoons milk in a small bowl, and brush the tops of the pretzels with it. Sprinkle with the sesame seeds and coarse salt. Transfer the pretzels to the prepared baking sheet, and place the baking sheet on top of the hot stone in the oven. Bake for 8 to 10 minutes, until golden brown. Cool on a wire rack.
For the mustard:
1/3 cup cider vinegar
1 tbsp light brown sugar
1/3 cup stout beer
3 tbsp yellow mustard seeds
3 tbsp brown mustard seeds
1/2 tsp salt
1/4 tsp cracked black pepper
In a small container, combine the vinegar, brown sugar and beer. Add the yellow and brown mustard seeds, and refrigerate covered overnight. The following day, add the salt and pepper to the mixture, and pulse in a food processor until the desired consistency is reached.
One of our favorite condiments, this mustard will last forever in your fridgeor double the recipe and make a jar for your neighbors.
Thank you so much, Karen! Your book is gorgeous.
P.S. More recipes, including rosemary-parmesan popcorn and the best Bloody Mary.
(Reprinted from Sunday Suppers. Photos and recipe copyright 2014 by Karen Mordechai. Published by Clarkson Potter, an imprint of Random House LLC. Thanks to Caroline Donofrio for helping with this series)