Everything Pretzels with Mustard Butter

Adapted by StarChefs.com
February 2015
Yield: Forty 35-gram pretzels


32 grams malt syrup
52 grams olive oil, plus additional as needed
446 grams water, lukewarm
892 grams bread flour
18 grams yeast
18 grams salt
nonstick cooking spray
400 grams water
16 grams lye
cup white sesame seeds, toasted
cup poppy seeds
cup black sesame seeds
Pretzel salt
Mustard Butter
1 pound room temperature butter
3 tablespoons mustard
3 tablespoons whole-grain mustard



To the bowl of a stand mixer fitted with a dough hook, add malt syrup, olive oil, and water. Mix briefly. Add flour, yeast, and salt. Mix on low speed 1 minute, until combined. Increase speed to medium and mix until dough is smooth and elastic, 5 minutes. Transfer dough to oiled container. Spray with nonstick cooking spray. Cover dough with plastic wrap, tucking wrap under its sides. Chill for 3 hours. Portion dough into 35-gram pieces. Slightly flatten portions, fold once, roll, and twist. Chill after shaping. Heat oven to 400°F. In a bowl, slowly whisk lye in water until dissolved. Dip pretzels in lye solution for 15 seconds, drain on rack, and transfer to oiled sheet trays. Sprinkle with seeds and pretzel salt. Bake 7 minutes.  

Mustard Butter

In a bowl, combine all ingredients.

To Assemble and Serve

Plate 2 Pretzels on a small serving board and serve with a small quenelle of Mustard Butter.