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Homemade Soft Pretzels with Cheese Mustard Dip

Homemade Soft Pretzels with Cheese Mustard Dip

Yield: 8 large pretzels

For the pretzels:

1 1/2 cups warm (110 to 115 degrees F) water (Measure with a thermometer)
1 tablespoon sugar
2 teaspoons kosher salt
1 package active dry yeast
22 ounces all-purpose flour, approximately 4 1/2 cups (Best to measure by weight)
2 ounces unsalted butter, melted
Vegetable oil, to grease the pan
10 cups water
2/3 cup baking soda
1 large egg yolk beaten with 1 tablespoon water   (to make the egg wash)
Pretzel salt   

For the dipping sauces:
1 8oz. container Original Herkimer® Spicy Mustard Heat & Pour Cheese Spread
1 8oz. container Original Herkimer® Pretzel Dip

Steps:
Combine the warm water, sugar and kosher salt in the bowl of a stand mixer. Sprinkle the active yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and melted butter. With the dough hook attachment, mix on low speed until well combined. Change to medium speed, kneading until the dough is smooth and pulls away from the sides of the bowl, ~4 to 5 minutes. Remove the dough from the bowl, clean it and then oil it well with vegetable oil. Return the dough to the bowl. Cover with plastic wrap and sit in a warm place for ~ 50 to 55 minutes or until doubled in size.

Preheat the oven to 450F. Line 2 half-sheet pans with parchment paper. Lightly brush with the vegetable oil. Set aside.

Bring the 10 cups of water and baking soda to a rolling boil in an 8-quart saucepan.

In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. It’s easiest to do this with a scale, about 4.5 oz per ball. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U to make a pretzel shape. Place onto the prepared pans.

Place the pretzels into the boiling water, 1 at a time, for 30 seconds. Remove them from the water using a large flat spatula. Return to the half sheet pans, brush the top of each pretzel with the beaten egg yolk and water mixture. Sprinkle with the pretzel salt (or Kosher or coarse- just not table salt) . Bake until dark golden brown in color, ~ 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.

Serve with warmed Spicy Mustard and Pretzel Dip.

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