Homemade pretzel with horseradish mustard dip
Making a pretzel is surprisingly simple, and perhaps that's what makes it so magical. One of the most spectacular moments is when the risen, shaped dough is dipped into a baking soda bath: this is when it acquires its characteristic, shiny crust and deeper flavor profile.
Ingredients:
For pasta
120 ml lukewarm water
120 ml lukewarm milk
2 tablespoons sugar
4 teaspoons fresh yeast
4 cups of fine flour
1 teaspoon salt
⅓ cup melted butter
coarse salt, to taste, for sprinkling
For baking soda dipping solution
1.5 liters of water
1 teaspoon salt
¼ cup baking soda
For egg spread
1 egg yolk
1 tablespoon milk or water
Preparing the dough
In the mixing bowl of a stand mixer fitted with the dough hook, combine the lukewarm water, lukewarm milk and sugar. Sprinkle or crumble the yeast and let it sit for 10-15 minutes until it starts to rise. Add the flour, salt and melted butter. Mix on low, then knead on medium speed for 8-10 minutes until the dough is smooth and pulls away from the sides of the bowl. Cover with cling film or a damp tea towel and let it rise for about 1 hour until doubled in size.
Preparing the dipping solution
Preheat the oven to 220 °C and then prepare the dipping solution, which, as mentioned above, can be made with either lye or baking soda. Bring the chosen solution to a boil in a saucepan and then remove from the heat. If using lye, wearing gloves and ventilation are mandatory!
Shaping and freezing
Turn the dough out onto a floured surface and divide into ten portions of about 85 grams each. Roll each into a rod about 60 cm long. Shape into classic pretzels: first fold into a horseshoe shape, roll the ends twice, then press the ends down into the loop. Place them on a baking sheet lined with baking paper and put them in the freezer for a few minutes to make them easier to work with.
Dip and bake
Dip each pretzel in the baking soda solution for 30 seconds with a slotted spoon. Turn them over if necessary and return them to the baking sheet. Brush with egg wash and sprinkle with coarse salt. Bake for 10–12 minutes, until the pretzels are golden brown and slightly cracked, then place on a wire rack to cool for at least 5 minutes.
Horseradish-mustard dip
In a bowl, mix together the following: sour cream, grated horseradish (preferably fresh), mustard, salt and pepper to taste. Refrigerate before serving.
