Soft Preztzels and Mustard

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Ingredients (17)

  • 1⁄2 cup Blue Moon
  • 1 cup apple cider vinegar
  • 1⁄2 cup yellow mustard seeds
  • 1⁄2 cup brown mustard seeds
  • 2 teaspoons brown sugar
  • 3⁄4 teaspoon kosher salt
  • 2 tablespoons orange zest
  • 1 Tablespoon orange juice (and/or Blue Moon)
  • 1 bottle Blue Moon
  • 1 tablespoon sugar
  • 2 teaspoons kosher salt (plus more for sprinkling)
  • 1 package active dry yeast
  • 4 1/2 cups all-purpose flour
  • 2 ounces unsalted butter, melted
  • Non-stick spray
  • 1 cup baking soda
  • 2 large egg yolks beaten with 2 tablespoons water
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Soft Preztzels and Mustard

Blue Moon combines the earthiness of the dough with the spice of the mustard by accenting the earthy and citrus notes of both the pretzel and the mustard.

This recipe was adapted to highlight the notes present in well crafted beer. It can be made cheaply and in great quantities and always to great applause.


  1. 1Mustard: Combine vinegar, mustard seeds, and beer in medium bowl. Cover with plastic wrap and let stand at room temperature for at least 8 hours to one day.
  2. 2Mustard: Separate the seeds from the liquid. Process mustard with brown sugar, zest, orange juice, and salt in food processor until combined and thickened, about 45 seconds to one minute, stopping to scrape the bowl as you go. (Blue Moon can be used in place of or in addition to the orange juice.)
  3. 3Mustard: Transfer mustard to non-plastic container and let stand at room temperature until it achieves desired spiciness, then refrigerate.
  4. 4Pretzels: Combine the warmed Blue Moon (microwave on high for 30-45 seconds), sugar and kosher salt in the bowl of a stand mixer. Mix the ingredients and then add the yeast on top. Cover with towel and allow to sit for 5-7 minutes. The yeast should activate and begin to foam.
  5. 5Pretzels: Add melted butter and half the flour. Use the dough hook attachment and mix on low speed until combined. Add the rest of the flour and increase the speed a notch or two and let the stand mixer work the dough into a ball. The dough should be smooth and not sticking to the side of the bowl, approximately 5 minutes. If the dough does not look smooth and shiny you can add a tablespoon more of Blue Moon.
  6. 6Pretzels: Remove the dough from the bowl and spray the sides of the bowl with non-stick spray. Return the dough to the bowl, cover with a towel and sit in a warm place for approximately one hour. The dough should double in size. Preheat the oven to 450 degrees F. Line 2 cookie sheets with aluminum foil and spray with non-stick spray.
  7. 7Pretzels: Turn the dough out onto a slightly moist work surface and divide into 16 equal pieces. Roll out each piece of dough into a rope with about a 1/3rd inch diameter. You can choose any diameter/shape you want but your cook time will change accordingly.
  8. 8Pretzels: Fill a sauté pan with water and bring it to a rolling boil. Add the baking soda. This step is necessary for the pretzels to form a crust.
    Place the pretzels into the boiling water, 1 by 1, for 30 seconds. Remove them from the water using tongs and be careful. Return to the greased cookie sheet, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the kosher salt.
  9. 9Pretzels: Bake until dark golden brown in color, approximately 12 to 14 minutes, spinning 180 degrees at the half way mark. After the full 12-14 minutes flip the pretzels and add more egg wash and salt. Bake for additional 4-7 minutes or until dark in color on all sides. Cook in batches if you think you are crowding the pan and not getting the desired brown crust.
  10. 10Pretzels: Transfer to a cooling rack before serving. Enjoy pretzel with a side of mustard, an ice cold Blue Moon with a slice of orange, and share with friends.
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