Ingredients
The following ingredients have 8 Servings
- 3/4 cups warm water ((110 to 115 degrees F))
- 1 1/2 teaspoons sugar
- 1 1/2 teaspoons active dry yeast
- 1/2 teaspoon salt
- 2 1/4 cups all-purpose flour
- 2 tablespoons unsalted butter, melted
- 1 tablespoon unsalted butter, softened,
- 10 cups water
- 2/3 cup baking soda
- 1 large egg yolk beaten with 1 tablespoon water
- 2 tablespoons unsalted butter, melted
- sea salt
- 1/2 cup mayonnaise
- 3 tablespoons honey
- 1 1/2 tablespoons yellow mustard
- 1 1/2 tablespoons Dijon mustard
- 1 teaspoon cider vinegar
- 1-2 teaspoons hot sauce
Instruction
- HONEY MUSTARD DIP: Whisk all of the Dip ingredients together in a medium bowl. Set aside in the refrigerator.
- PRETZEL DOUGH: Combine the water, sugar and yeast in the bowl of a standard mixer. Let sit 5 minutes. (If it doesn’t foam, start over)
- Add salt, flour and butter and mix (using the dough hook attachment) on low speed for 5-7 minutes or until dough is smooth and elastic.
- Remove the dough from the bowl, spray bowl with nonstick cooking spray. Return the dough to the bowl, cover with plastic wrap or a towel and let rise in a warm place for approximately 1 1/2 hours, or until the dough doubles in size.
- PRETZEL MONKEY BREAD: Preheat oven to 400 degrees F. Line roughly 18” of your counter with parchment paper (to place boiled pretzels later). Brush tube/bundt* pan with 1 tablespoon softened butter. Place tube pan on a foil lined baking sheet (to catch any escaping butter while baking - tube pan only).
- Bring 10 cups of water and the baking soda to a rolling boil in a large (8-quart) saucepan.
- In the meantime, turn out dough onto a lightly floured cutting board; pat and stretch into a 12 x 6 inch rectangle. Cut dough into 1-inch pieces (I think a pizza cutter is easiest).
- Boil the pretzel bites in the baking soda water in batches of about 20 pretzel bites for 30 seconds per batch**. Remove pretzels with a large slotted spoon and place on parchment paper, making sure they are not touching.
- Layer half of the pretzels in the prepared pan. Brush with some egg wash then drizzle with 1 tablespoon butter. Lightly season with sea salt. Repeat with remaining pretzel bites.
- ANGEL FOOD CAKE PAN: Bake 30-35 minutes at 400 degrees F or until pretzels are golden and cooked through. You may need to cover some spots with foil the last 10 minutes of baking if tops are getting too brown. BUNDT PAN*: Bake 25-30 minutes at 400 degrees F or until pretzels are golden and cooked through. You may need to cover some spots with foil the last 10 minutes of baking if tops are getting too brown.
- Loosen edges of bread with knife then invert onto a plate then invert again onto serving plate. Serve with Honey Mustard Dip
