Best part, you wonвЂ™t get stuck with something you canвЂ™t use for anything else. The brand is Baleine and I see it around everywhere. However, we use an inexpensive, coarse sea salt to fill our salt grinders at home that happens to look almost exactly like pretzel salt. вЂњPretzel saltвЂќ: Where to get pretzel salt? The real deal can be bought online or in some cooking/baking supply shops. We bought a jar which proceeded to collect dust in our pantry for months, only unearthing it to serve with these pretzels at a Super Bowl party. And you should totally make them.Дipping mustard: Okay, I am so not one to plug products, but we discovered Herlochers Dipping Mustard while deliciously buzzed at a North Fork winery last fall and seriously, still traumatized by the 1990s, I do not like honey mustard one bit but this, this was something else. Ahem, not that IвЂ™ve given this any thought or anything. IвЂ™d open one and serve these and bretzel rolls and spicy mustards from around the world and chocolate chip blondies with bits of hard salty pretzels baked inside and rich German beers and live happily ever after. What, no such thing exists? Such a shame. While the dough is a fairly standard one - flour, water, yeast, salt and sugar - the magic comes when you drop your little knots into a bath of boiling water and baking soda, as the second the little roll hits the bubbles, your kitchen will smell like a pretzelrie. ItвЂ™s a little more time-consuming than your standard loaf, but given the dismally dry, flavorless state of pretzel stands these days, so incredibly more worth your time. And that would be terrible.Д«ecause making pretzels at home is such a fun weekend project. Serve the pretzels warm with the sweet mustard sauce.Now, I know it has been barely two years since I told you about making miniature soft pretzels at home but according to my calculations, at least three-quarters of you werenвЂ™t around back then and that means you might be missing out. Dip the hot pretzels in the butter, turning to coat place on a wire rack to let excess butter drip off. Melt the remaining 8 tablespoons butter in a shallow dish.

If the dough is too sticky add more flour. Then, knead at medium speed for about 3 minutes. Mix with a wooden spoon to combine or mix at a low speed until combined. Put the self-rising flour and plain, fat-free Greek yogurt in the bowl or food processor. Prepare the sauce: Combine the mayonnaise, mustard, brown sugar and vinegar in a bowl. To make these 2 ingredient dough pretzels you start with the dough. Gently dip each pretzel in the soda solution, then arrange on the prepared baking sheet and sprinkle with the coarse salt. Form each rope into a pretzel shape.Дissolve the baking soda in 3 cups warm water in a shallow baking dish. Roll and stretch each piece with the palms of your hands into a 30-inch rope, holding the ends and slapping the middle of the rope on the counter as you stretch. (If the dough seems tight, cover and let rest until it relaxes.) Divide the dough into 6 pieces. Punch the dough to deflate it, then turn out onto a lightly floured surface. Preheat the oven to 450 degrees F and grease a large baking sheet. Let rise in a warm spot until doubled in size, about 1 hour. Shape into a ball, place in a lightly greased bowl and cover with plastic wrap. Turn the dough out onto a lightly floured surface and knead, adding more flour if needed, until smooth but still slightly tacky, about 5 minutes.

Add the remaining 1 1/4 cups flour and the fine salt to make a sticky dough. Dice 2 tablespoons butter and soften stir into the mix. Let the yeast soften, about 2 minutes stir in the brown sugar and 1 cup flour with a wooden spoon. Make the pretzels: Warm the milk in a saucepan until it's about 110 degrees F pour into a medium bowl and sprinkle in the yeast.

Soft pretzels