Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pretzel Dough
Mustard Mornay Sauce
Method
Pretzel Dough Preparation
- 1
Activate Yeast
In a small bowl, combine warm water, sugar, and active dry yeast. Let it sit for about 5-10 minutes until it becomes frothy.
- 2
Mix Dough Ingredients
In a large mixing bowl, combine flour and salt. Once the yeast mixture is frothy, add it to the flour along with 1 tablespoon of vegetable oil. Mix until a dough forms.
- 3
Knead the Dough
Transfer the dough to a floured surface and knead for about 5-7 minutes until it becomes smooth and elastic.
- 4
First Rise
Place the kneaded dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.
Shaping & Boiling
- 5
Preheat Oven
Preheat your oven to 450°F (232°C) and line a baking sheet with parchment paper.
- 6
Shape Pretzels
Punch down the risen dough and divide it into 8 equal pieces. Roll each piece into a long rope (about 24 inches long) and shape it into a pretzel.
- 7
Boil Pretzels
In a large pot, bring 10 cups of water and baking soda to a boil. Carefully add the pretzels one at a time and boil for about 30 seconds on each side.
- 8
Bake Pretzels
Remove the pretzels from the water, place them on the prepared baking sheet, brush with beaten egg, and sprinkle with coarse sea salt. Bake for 12-15 minutes until golden brown.
Mustard Mornay Sauce Preparation
- 9
- 10
Add Milk
Slowly whisk in the milk, stirring constantly until the mixture thickens (about 3-5 minutes).
- 11
Incorporate Cheese and Season
Remove from heat and stir in the shredded cheddar cheese, Dijon mustard, salt, and black pepper until smooth.
