everything parmesan pumpkin beer pretzels with creamy honey mustard
Embrace your inner German.
Ingredients
- 12 oz pumpkin beer
- 2 tbsp brown sugar
- 2 1/4 tsp active dry yeast (1 packet)
- 6 tbsp butter, melted
- 1 tsp kosher salt
- 4-4 1/2 cups bread flour
- 1/4 cup baking soda
- 1 egg, lightly beaten
- 1/2 cup fresh parmesan cheese, finely grated
- 2 tbsp everything seasoning
creamy honey mustard
- 1/4 cup plain whole milk Greek yogurt
- 1/4 cup mayonnaise, or vegan mayonnaise
- 2 tbsp dijon mustard
- 1 tbsp whole grain mustard
- 2 tbsp honey
- pinch cayenne pepper (optional)
Instructions
- In a small saucepot, heat the beer until warm, but not scalding. Pour into the bowl of a stand mixer and whisk in the brown sugar. Sprinkle the yeast on top. Let sit 5-10 minutes until frothy.
- Stir the melted butter and kosher salt into the yeast mixture. With the bread hood attachment, knead in 3 cups of the flour. Add more flour 1/4 cup at a time until a tacky, smooth, but firm ball of dough forms. Continue kneading for 5 minutes. I needed 4 cups for my pretzel dough.
- Lightly spray or rub the bowl with oil and turn the dough so both sides are coated. Cover with plastic wrap or a clean tea towel and let rise in a warm place until doubled, about 60-90 minutes.
- When you're ready to form the pretzels, bring 9 cups of water and the baking soda to a simmer.
- Preheat oven to 450 degrees. Line two large baking sheets with parchment and lightly spray with oil.
- Punch down the dough and divide into 8 balls. Roll and stretch each ball into a rope about 20-24 inches long. Loop one end towards the center, then twist the opposite end underneath. Press both ends against the bottom of the rope to create the pretzel shape. That was not my prettiest descriptor, so hopefully the photos will help. Lay the pretzels on the baking sheets.
- Working 1-2 pretzels at a time, drop into the simmering soda water and boil for 30 seconds, no longer. Drain with a slotted spoon and set back onto the baking sheets. Repeat with remaining pretzels.
- Brush each pretzel with the beaten egg. Sprinkle with parmesan and everything seasoning. Bake for 10-12 minutes until golden browned and crispy on top.
- To make the honey mustard, stir together the ingredients until smooth. Serve the pretzels warm, with mustard for dipping.
Notes
*To store: Keep covered on the counter for up to 2 days. If you live in a humid environment, the pretzels will soften considerably. I prefer to stow them in the freezer; they'll keep for about three months.
*To reheat from frozen: Heat pretzels in the oven at 350 degrees for 8-10 minutes until warmed through.
*Dip suggestions: Other than honey mustard, I love these pretzels with ranch dressing or buffalo sauce!