Soft baked pretzels with a maple-mustard dip by anettvelsberg 💗
3/4 cup lukewarm unsweetened organic soy milk
2 tbsp maple syrup
2 tsp salt
1 tbsp instant yeast
2 cups flour
50ml water + tbsp salt
1.5 l water (for boiling)
2 tbsp baking soda
coarse salt, for sprinkling
for the sauce:
3 tbsp Dijon mustard
1.5 tbsp maple syrup
squeeze of lemon juice
Combine the milk, maple syrup, salt and yeast in a bowl. Add the flour bit by bit, while stirring with a wooden spoon, until the dough comes together. Take it out of the bowl and knead on a floured surface for 5-6 minutes until springy and smooth. Place in a lightly oiled bowl with plastic wrap on top in a warm place to rise for 1h.
Preheat oven to 230C/446F. Place a big pot with the water on the heat and bring to a boil. Add the baking soda.
When the dough is ready (you can test this by poking a hole in the dough – if it doesn’t spring back then it is done) place in on a floured surface and fold over to release the air. Cut into 6 pieces that are the same size. Stretch and roll each of the pieces into a 40 cm long string, then make a U-shape and cross the ends to make a pretzel. Add a bit of water when the dough connects to make it stick. Repeat with the rest of the pieces.
Drop the pretzels into boiling water one by one, cooking them for 30 seconds and then removing them from the water with a slotted spoon. Place on a baking tray that is lined with baking paper. Brush with salted water and sprinkle with coarse salt while still warm. Repeat with the rest of the pretzels.
When all are done then place them into the oven for 10-15 minutes, keeping a close eye on them. When they are brown then they are done.
To make the sauce, mix the mustard, maple and lemon juice together. Enjoy with warm pretzels!