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Appetizers
American
12-14 pretzels
2 hours 40 minutes
30 minutes
These homemade oven-baked soft pretzels are golden, buttery, and perfectly chewy—served with a bold Hatch chile mustard for a spicy Southwestern twist on a classic snack.
5 teaspoons Active Dry Yeast
2 cups Warm Water
4 tablespoons Warm Milk
2 tablespoons Brown Sugar
10 tablespoons Unsalted Butter -- melted
5 teaspoons Sea Salt -- divided use
1 tablespoon New Mexico Hatch Chile Powder
6 cups All Purpose Flour
6 quarts Water
3/4 cup Baking Soda
2 Melissa's New Mexico Hatch Chiles -- roasted; peeled; chopped
1 1/2 cups Whole Grain Deli Mustard
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 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. Separate the dough into 12-14 baseball-sized portions.
Take one portion and roll it out to about 1-inch thick and 10- inches long. Shape the dough into a circle, overlapping about 4- inches from each end. Taking one end of dough in each hand, twist at the point where the dough overlaps. Carefully lift each end across to the edge of the circle opposite it. Press the ends snug to attach. When the water boils, slowly add the baking soda. Be careful as it will bubble up. Add the pretzels, one at a time, to the boiling water and cook for 30 seconds, turning to coat all sides.
Place the pretzels on a baking sheet sprinkled with cornmeal. Repeat for the remaining pretzels. Sprinkle with the remaining sea salt, 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. Serve the pretzels with the mustard and enjoy.
Fun soft pretzels you can make in your own home.
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