Pretzel Bread Bites with Hatch Chile Mustard Spread
By Chef Tom Fraker

Ingredients
5 teaspoons Active Dry Yeast
2 cups Warm Water
4 Tablespoons Warm Milk
2 Tablespoons Brown Sugar
10 Tablespoons Unsalted Butter -- melted; divided
5 teaspoons Sea Salt -- divided use
1 Tablespoon New Mexico Hatch Chile Powder (chiles dried and ground)
6 cups All Purpose Flour as needed Canola Oil
6 quarts Water
3/4 cup Baking Soda
2 Melissa's New Mexico Hatch Chiles -- roasted; peeled; seeded; diced
1 1/2 cups Whole Grain Deli Mustard

Directions

Place the yeast and the next 4 ingredients (using only 6 Tablespoons of the butter at this time) in a bowl and whisk until mixed and the yeast and sugar are dissolved. Set aside to rest for 10-15 minutes.
Pour the mixture into the bowl of a Kitchen-Aid Mixer fitted with a dough hook. On medium low setting, start the mixer and add 2 teaspoons of the salt and the Hatch chile powder.
Slowly start mixing in the flour until all is incorporated and the dough forms into a ball. The dough should be slightly tacky. Remove the bowl from the mixer and add a little canola oil. Roll the dough ball in it to coat it with the oil, cover the bowl and place it in a warm area to rest for 30 minutes.
Next, place the bowl back on the mixer with the dough hook and mix for 5 minutes. Remove the bowl from the mixer, cover it and place back in the warm area for 1 hour to rise.
Preheat the oven to 400ºF.
In a large pot, bring the water to a boil. Knock the air out of the dough and form it into 8-9 small baguettes.
When the water boils, slowly add the baking soda. Be careful as it will bubble up. Add the small baguettes, one at a time, to the boiling water and cook for 30 seconds, turning to coat all sides.
Place the baguette on a baking sheet lined with parchment paper that is slightly oiled. Repeat for the remaining baguettes. Sprinkle with the remaining sea salt and score small slits into the top of each to let steam escape while cooking.
Place them in the oven and bake for 11 minutes, then turn each sheet 1/2 turn and continue cooking for an additional 11 minutes.
Remove from the oven, brush with the remaining melted butter and let cool. For the mustard spread, combine the Hatch chile and mustard. To serve, slice the bread and serve with the mustard spread. This makes a lot, but, you can't just stop at 1 or 2.


Note
This is like a soft pretzel made into a baguette.