But, even though I couldn't recall ever seeing a bubble, a shimmering coating of sugar, or a colorful smattering of sprinkles adorning her food, I was on a mission to dig up some sparkle. I was moments away from turning her Maldivian Scrub into a sugar scrub...adding my own sparkle, if you will. But I decided that was changing things up a little too much (our goal is to stay fairly true to the original recipe). I worried that adding sugar and oil (and removing rice flour) may be too much fiddling. But I still plan on making it. This frigid, dry weather has my skin begging for a little resort getaway (at home).
So, I set forth once more. I didn't look far before I the answer was staring me in the face—pretzel sticks gleaming with the twinkle of sea salt. Done. Finito. Acabado.
I should start by saying that my whole household loves pretzels. Homemade soft pretzels may be one of the things most requested by my kids. Pretzel dogs, pretzel pockets, pretzel bites...the list goes on. And on. And on. Debra made two sauces to go with hers, but I chose to only make one of those, a spicy mustard sauce (which was so easy, but so flippin' delicious).
Also, Debra rolled her strips into buns (hotdog-style), and I left mine as they were once I cut them. Delicious, but not as pretty as I'd hoped for with that move. Next time...and there will be a next time...I will form them into little torpedos after dividing into strips, too.
Soft Pretzel Sticks with Spicy Mustard Sauce
These soft pretzel sticks are the perfect vehicle for a spicy mustard sauce, and both are perfect for game day (or any day) snacking.
Prep Time: 2 hours
Cook Time: 14 minutes
Keywords: bake bread snack condiment vegetarian soy-free dairy-free
Ingredients (24 pretzel sticks)
- 1/2 cup prepared yellow mustard
- 3 tablespoons apple cider vinegar
- 3 tablespoons light brown sugar
- 1/2 tablespoon tomato paste
- 1/2 teaspoon of your favorite hot sauce
- 1/2 teaspoon chicken bouillon
- 1/2 teaspoon dried rosemary leaves, ground
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground white pepper
- 1/4 teaspoon celery seed, ground
- 2 cups lukewarm water
- 1/2 cup (86 grams) brown sugar
- 4-1/2 teaspoons (2 envelopes) active dry yeast
- 1/4 cup olive oil
- 5-3/4 cups (748 grams) all-purpose flour, divided + plus more for kneading
- 3/4 cup baking soda
- 1 large egg beaten with 1 tablespoon of water
- coarse salt
Instructionsmaking the mustard sauce (try to do this at least an hour in advance of eating the pretzels):
Whisk everything together until smooth. Transfer to a small jar or bowl; cover and refrigerate.
In a large bowl, sprinkle the yeast over the water and let stand until foamy, about 5 minutes. Add the brown sugar and stir to dissolve, then stir in the oil and half of the flour. Mix with a dough whisk or the dough hook attachment if using a mixer. Mix in the remaining flour; the dough will be sticky. Continue to knead until dough is soft and pillowy, but still slightly tacky.
Transfer the dough to an large, oiled bowl, cover with a clean dish towel and let stand at room temperature until doubled in bulk, about 45 minutes. (You could make the dough itself in a bread machine up until this point.)
Preheat the oven to 450° F. Line 3 large baking sheets with parchment paper, and then oil the paper. Line a separate tray (or similar) with a few layers of paper towels; set aside.
Punch down the dough and turn it out onto a lightly oiled work surface. Press it out into a large rectangle. Use a pizza cutter to cut it into 24 equal pieces. You could leave them like this for long, flat "sticks", or you can roll each one into a cylinder (similar to a hotdog bun). Let stand uncovered until puffed, about 25 minutes.
In a large, deep pot, stir the baking soda into 2 quarts of water and bring to a simmer over high heat. Reduce heat as needed to keep the water at a simmer. Using 2 slotted spoons or metal spatulas (like a fish spatula), carefully transfer 6 pretzel sticks at a time to the simmering water; simmer for 30 seconds, turning once.
Transfer the pretzel sticks to the paper towel-lined tray to drain, then arrange them on the prepared baking sheets, spacing them evenly apart.
Brush the pretzel sticks with the egg wash and sprinkle with a good smattering of sparkling sea salt. Slide into preheated oven and bake until deeply browned, about 12-14 minutes. Serve warm or at room temperature, with spicy mustard sauce.
- After the initial rise, you can deflate the dough and put it back into the oiled bowl. Cover and refrigerate for up to 12 hours, deflating dough as needed (this is a very active dough). Bring back to room temperature before proceeding with the recipe. This adds a bit of "sour" flavor to the finished pretzels—similar to sourdough pretzels.
-adapted slightly from Eliot's Eats
I'm a lifelong mystery-lover, my favorite board game is CLUE, and I'm a believer than there's no better way to get to know somebody than through food—is there any doubt that I enjoy this event!?
Today is reveal day, and this month's theme is: SPARKLY. Join me in reading about the food hunted down this month in the #bloggerCLUE member's kitchens!
- Sparkly Shortbread Cookies from Lisa of Authentic Suburban Gourmet
- Cherry and Cream Pavlova from Ramona of Curry and Comfort
- Pomegranate Champagne from Christy of Confessions of a Culinary Diva
- Rosemary Peach Sparkling Cocktail from Alice of A Mama, Baby and Shar-pei in the Kitchen
- Baked Ziti from Azmina of Lawyer Loves Lunch
- Maple, Caramel, Golden Sugar Blondies from Kelli of Kelli's Kitchen
- Strawberry Champagne Cocktail from Stacy of Food Lust People Love
- Milky Way Martini from Aly of Cooking in Stilettos
- Cornish Game Hens with Whisky Herb Citrus Glaze Lea Ann of Cooking on the Ranch
- Peach Buckle from Anna of Anna Dishes
- Potato Salad with Champagne Vinaigrette from Wendy of A Day in the Life on the Farm
- Lemon-Ginger Crinkle Cookies from Jean of Lemons and Anchovies
- Soft Pretzel Sticks with Spicy Mustard Sauce from Heather of allroadsleadtothe.kitchen
- Sparkling Mojitos from Heather of allroadsleadtothe.kitchen
- Salted Toffee Chocolate Chunk Cookies from Liz of That Skinny Chick Can Bake
- Blood Orange Margaritas from Liz of That Skinny Chick Can Bake
- Mini Cinnamon Rolls from Kate of Kate's Kitchen
- Brown Butter, Brown Sugar Banana Bread from Christiane of Taking on Magazines
- Savory Clafoutis from Christiane of Taking on Magazines
- Cardamom White Chocolate Panna Cotta from Debra of Eliot's Eats