Bavarian Weisswurst, Sweet Mustard and Soft Pretzels

Ingredients

• 0.5 cup dry mustard powder
• 0.5 cup apple cider vinegar
• 0.5 cup light brown sugar (packed)
• 0.25 cup water
• 0.5 tsp salt
• 0.25 tsp turmeric powder (for color)

Instructions

1. 1

   In a small, non-reactive saucepan, add the dry mustard, brown sugar, salt, and turmeric powder. Whisk the dry ingredients together to break up any clumps. Slowly pour in the apple cider vinegar and water, whisking continuously until the mixture is completely smooth.

2. 2

   Place the saucepan over medium heat and bring the mixture to a gentle simmer, whisking frequently to prevent scorching. Once simmering, reduce the heat to low. Continue to cook for 5-7 minutes, whisking occasionally, until the mustard has thickened. It will thicken more as it cools.

3. 3

   Remove the saucepan from the heat and let the mustard cool to room temperature. Transfer the cooled mustard to a clean, airtight jar or container. Refrigerate for at least 2 hours before serving to allow the flavors to meld.

Ingredients

• 1.5 cup Warm Water (Around 110°F or 43°C)
• 2.25 tsp Active Dry Yeast (One 1/4-ounce packet)
• 1 tbsp Light Brown Sugar (Packed)
• 4 tbsp Unsalted Butter (Melted)
• 1.5 tsp Salt (For the dough)
• 4.5 cup All-Purpose Flour (Plus more for dusting)
• 10 cup Water (For the baking soda bath)
• 0.66 cup Baking Soda (For the bath)
• 1 pc Large Egg (For egg wash)
• 2 tbsp Coarse Sea Salt (For sprinkling)

Instructions

1. 1

   Activate the Yeast

   • In the bowl of a stand mixer or a large mixing bowl, combine the warm water, active dry yeast, and brown sugar.
   • Gently stir to combine and let the mixture sit for 5-7 minutes.
   • It is ready when it becomes foamy and smells yeasty, indicating the yeast is active.
2. 2

   Make and Knead the Dough

   • Add the melted butter, salt, and 4 cups of flour to the yeast mixture.
   • Using a dough hook on low speed, mix until combined. Gradually add the remaining 1/2 cup of flour until the dough pulls away from the sides of the bowl.
   • Increase speed to medium-low and knead for 5-7 minutes until the dough is smooth and elastic. It should be tacky but not sticky.
   • If kneading by hand, mix ingredients with a wooden spoon, then turn out onto a lightly floured surface and knead for 8-10 minutes.
3. 3

   First Rise

   • Form the dough into a ball and place it in a lightly oiled bowl, turning it once to coat the top.