Preparation Method
Pretzels
- In a small bowl, stir together 1½ cups (360 milliliters) warm water and yeast until dissolved. Let stand until foamy, about 5 minutes.
- In the mixing bowl of the stand mixer fitted with the dough hook attachment, add flour, light brown sugar, butter, and salt. Add the yeast mixture and beat on low (1–2) speed until the dough starts to pull away from the sides of the bowl, about 2 minutes. Increase the speed to medium-low (3–4) and beat until the dough is smooth and pulls away from the sides of bowl (the dough will still stick to the bottom of the bowl), about 3 minutes. Shape the dough into a smooth ball.
- Grease a large bowl and add the dough, turning to coat. Cover the bowl with plastic wrap and let the dough rise in a warm, draft-free place until doubled in size, 45–60 minutes. The dough is ready if an indentation remains when touched.
- Preheat the oven to 425°F (220°C) with a rack set in the middle position. Line 2 sheet pans with parchment paper. Line a third sheet pan with paper towels.
- In a large stockpot, bring 8 cups (1,920 milliliters) water and baking soda to a slow boil.
- On a lightly floured surface, evenly divide the dough into 8 portions (about 115 grams each). Shape each portion into a ball. Roll each ball into a 24-inch-long (61-centimeter-long) rope that tapers at each end. Shape each rope into a U shape, twist the ends of the rope around each other once, then place the ends on the bottom curve of the U, pressing to seal. (If necessary, lightly moisten the ends of the rope with water to seal.)
- Carefully drop the pretzels, 1 or 2 at a time, into the boiling water mixture. Boil for 30 seconds. Remove with a slotted spoon and drain on paper towels. Then place on the parchment-lined pans.
- In a small bowl, whisk together egg yolk and remaining 1 tablespoon (15 milliliters) water. Brush the pretzels with the egg yolk wash. Sprinkle with sea salt.
- Bake one pan at a time until deep golden brown, about 10 minutes. Let cool on the pans for 15 minutes before removing to wire racks. Serve warm or at room temperature with the Beer Mustard.
Beer Mustard Dipping Sauce
- In a small saucepan, bring beer to a boil over medium heat. Boil, uncovered, until the liquid is reduced to ¼ cup (60 milliliters), 20–30 minutes. Pour the beer into the mixing bowl of the stand mixer fitted with the flat beater attachment, and let cool completely.
- Add mustard to the beer and beat on medium-low (3–4) speed until blended, about 30 seconds.
- Place the mustard in a medium ramekin, cover, and refrigerate overnight to allow flavors to meld.
Pro Tip
When shaping dough into ropes, use minimal flour so the dough adheres slightly to the work surface while rolling and shaping.
