Have a few types of mustard on hand for serving with these chewy-soft breads so you can mix and match to your heart’s desire.
Everything Bagel Pretzels
- 4¼ cups bread flour, divided
- 2 tablespoons firmly packed light brown sugar
- 1 tablespoon kosher salt
- 2¼ teaspoons instant yeast
- 1 cup whole milk
- ½ cup plus 1 teaspoon water, divided
- 2 tablespoons unsalted butter
- ¼ cup baking soda
- 1 large egg yolk
- ¼ cup everything bagel seasoning
- Mustards, to serve
- In the bowl of a stand mixer fitted with the paddle attachment, whisk together 2 cups flour, sugar, salt, and yeast.
- In a small microwave-safe bowl, heat milk, ½ cup water, and butter on high in 30-second intervals, stirring between each, until mixture registers 120° to 130° on an instant-read thermometer. Add warm milk mixture to flour mixture, and beat at low speed until combined. Gradually beat in 2 cups flour just until combined, stopping to scrape sides of bowl as needed.
- Switch to the dough hook attachment. Beat at low speed until a soft, slightly sticky dough forms, about 16 minutes, stopping to scrape dough hook and sides of bowl as needed. Beat in remaining ¼ cup flour, 1 tablespoon at a time, if dough is too sticky. Turn dough out onto a very lightly floured surface, and knead dough 3 to 4 times. Shape dough into a smooth round.
- Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°) until doubled in size, about 30 minutes.
- Cut 12 (5-inch) squares of parchment paper; place squares on a large rimmed baking sheet, and lightly sprinkle with flour.
- Punch down dough; let stand for 10 minutes. On a very lightly floured surface, divide dough into 12 equal portions. Shape each portion into a ball. Roll each ball into a 20-inch-long rope that tapers at each end. (Gently brush off any excess flour.) Shape each rope into a “U” (A, below); cross ends of rope about 3 inches down (B). Twist ends once (C); fold ends down and place onto curve of dough, pinching to seal-(D). Place each shaped pretzel on a parchment square. Cover and let rise until slightly puffed, about 20 minutes.
- Preheat oven to 375°. Spray (2) 15-inch cast-iron baking sheets with baking spray with flour. Fill a large enamel-coated cast-iron Dutch oven with 2 inches of water; add baking soda, and bring to a low boil over medium-high heat.
- Using parchment squares, carefully lower pretzels, two at a time and top side down, into boiling water (discard parchment). Boil pretzels for 30 seconds; turn and boil 30 seconds more. Using a slotted spatula, remove pretzels, letting water drip off, and place on prepared pan.
- In a small bowl, whisk together egg yolk and remaining 1 teaspoon water; brush onto pretzels. Sprinkle with bagel seasoning.
- Bake until pretzels are golden brown, 15 to 20 minutes. Let cool on pans for 5 minutes. Serve warm or at room temperature with mustards.
If you do not have 2 cast-iron baking sheets, bake pretzels on 2 regular baking sheets sprayed with baking spray with flour. Boil and bake all pretzels at once; if done in batches, the dough will overproof and deflate.