Spicy Honey Mustard and Beer Dipping Sauce:
1/4 cup ground mustard
1/4 cup white wine vinegar
1/4 cup sugar
3 egg yolks
3/4 cup dark beer
3 Tablespoons honey
1 teaspoon kosher salt
Soft Pretzel Poppers:
Butter to grease sheet pans
1/2 cup baking soda
2 quarts cold water
2 Tablespoons warm water plus 1 1/3 cups
1 envelope active dry yeast (have extra on hand in case yeast dies)
1/3 cup brown sugar
5 cups AP flour plus more for bench flour
Kosher or pretzel salt
Preheat oven to 475°F.
Bloom Mustard: In a small saucepan, combine mustard and vinegar; let stand for at least 30 minutes up to an hour.
Make Sauce: To the mustard mixture, whisk in the sugar, egg yolks and beer until smooth. Cook over medium heat, whisking constantly, until mixture just begins to simmer and is thickened, about 5 minutes. Remove from the heat; whisk in the honey and salt. Let cool slightly and transfer sauce into a serving dish.
Prepare Pans: Lightly butter 2 or more sheet pans. Set aside. In a large pot, bring 2 quarts of water and baking soda to a boil over high heat.
Dissolve Yeast: In a medium bowl, mix 2 tablespoons warm water with the yeast to dissolve it. Then stir in the remaining 1 1/3 cups warm water and brown sugar.
Mix Dough: Place the flour into a bowl of a large food processor. Pulse the flour to gently mix. Turn food processor on and gradually start pouring the yeast mixture into the flour. Continue mixing until it forms a ball. Turn it out onto a work surface and knead the dough to make it smooth. Use enough flour on your work surface so the dough is not sticky.
Form Pretzel Bites: Cut dough up into 6 pieces. Roll each piece into 1/2-inch thick ropes. Cut the ropes into 1 inch pieces (about 10-12 pieces per rope). Working in batches, drop the pieces into the boiling water for 30 seconds. Using a spider, remove the poppers and place them onto the buttered sheet pans. Sprinkle with kosher or pretzel salt while still damp.
Bake Pretzel Bites: Place sheet pans into the oven and bake for 8-10 minutes or until golden brown.
Serve: Place pretzel poppers onto a serving plate with the mustard sauce.
Recipe created by Parties That Cook®