Jumbo Bavarian Pretzel Recipe
pub mustard, poblano queso
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Ingredients
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Dough
Pub Mustard
Poblano Queso
Method
Dough Preparation
- 1
Activate Yeast
In a small bowl, combine warm water, sugar, and yeast. Let it sit for 5-10 minutes until foamy.
- 2
Mix Dry Ingredients
In a large mixing bowl, combine flour and salt. Mix well.
- 3
Combine Mixtures
Add the yeast mixture to the dry ingredients and mix until a dough forms.
- 4
Knead Dough
Turn the dough onto a floured surface and knead for about 10 minutes until smooth.
- 5
First Rise
Place the dough in a greased bowl, cover with a cloth, and let it rise in a warm place for 1 hour or until doubled in size.
Shaping Pretzels
- 6
Prepare Baking Soda Bath
In a large pot, bring 10 cups of water and baking soda to a boil.
- 7
Shape Pretzels
After the dough has risen, punch it down and divide it into 4 equal pieces. Roll each piece into a long rope and shape into a pretzel.
- 8
Boil Pretzels
Carefully place each pretzel into the boiling baking soda bath for 30 seconds. Remove and place on a baking sheet lined with parchment paper.
- 9
Baking
- 10
Preheat Oven
Preheat your oven to 450°F (230°C).
- 11
Bake Pretzels
Bake the pretzels in the preheated oven for 12-15 minutes or until golden brown.
Making Pub Mustard
- 12
Combine Ingredients
In a small bowl, mix yellow mustard, honey, apple cider vinegar, garlic powder, and black pepper until well combined.
- 13
Refrigerate
Cover and refrigerate for at least 30 minutes to let flavors meld.
Making Poblano Queso
- 14
Roast Poblano Peppers
Roast the poblano peppers over an open flame or in the oven until charred. Let them cool, then remove the skins and seeds.
- 15
Melt Cheese
In a saucepan over medium heat, combine cream cheese and shredded cheddar cheese with milk, stirring until melted and smooth.
- 16
Add Spices and Peppers
Stir in the roasted poblano peppers, garlic powder, onion powder, cumin, and salt. Mix well until heated through.
