Monday, July 30, 2012

Olive Oil Pretzels with Ouzo Mustard

It's no secret, I love pretzels. For so long I have been down with OPP (Other People's Pretzels). It was due time that I made my own. I used what seemed to be the most popular recipe on the interwebs for my first go round - that wacky food science guy's version. I altered the recipe by replacing butter with olive oil and added sesame seeds on top. The results? I loved these pretzels although they didn't have that strong lye crust that I crave. That's because most people do not have food grade lye lying around the pantry (including me), so we use baking soda.  All and all, these pretzels had a pretty good chew to the dough, and really, when do freshly baked goods not rock?  

Regarding the ouzo mustard, I wanted to kick up the grain mustard I had, so going with the Greek theme that I usually do, I added an Opa kick spiking the mustard with ouzo. It provided a lovely assault to the senses. 

The proper way to tie a pretzel:

Now that you're pumped about tying pretzels, here is the recipe:

Olive Oil Pretzels with Ouzo Mustard
Adapted from Food Network Alton Brown's recipe
Makes 8 pretzels

1 1/2 cups warm water
1 tbsp sugar
2 tsp kosher salt
1 package active dry yeast
4 1/2 cups flour
1/4 cup extra virgin olive oil
1/4 cup sesame seeds
Olive oil, for pan
10 cups water
2/3 cups baking soda
1 large egg yolk beaten with 1 tablespoon water
pretzel salt

Ouzo Mustard
1/2 cup grain mustard
2 tbsp ouzo

For the ouzo mustard, stir ouzo into mustard until combined, refrigerate until pretzels are ready. 

For pretzels:

Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast of top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes Remove the dough from the bowl, clean the bowl,  and then oil it well with olive oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size. 

Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper and lightly brush with oil. Set aside. 

Bring the 10 cups of water and baking soda to a rolling boil in an 8 quart saucepan or roasting pan.

In the meantime, turn the dough onto a slightly oil work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the parchment-lined half sheet. 

Place the pretzels into the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula. Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with salt.

Bake until dark golden brown in color, approximately 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving. 


Esi said...

I actually kind of hate making pretzels, but it is so worth it for the end result. I need to try that ouzo mustard!

Magda said...

I've never had pretzels before but this combination of flavors is very tempting! Sounds wonderful!

Joan Nova said...

What a great idea! I'd love to try it!

Joan Nova said...

What a great idea! I'd love to try it!

JustinM said...

It never would have occurred to me to make an ouzo mustard. Crazy, but sounds delicious.

Ivy said...

Great idea to make koulouria pretzels with a Greek flavour.

Dewi said...

WOW Anna!!!!! Bravo!! I want to make pretzel too now :)

Asmita said...

So beautifully made!

Peter M said...

Ouzo in mustard? YES! These pretzels turned out fab and you certainly traveled/ate a lot of them for your inspiration.

Mary Bergfeld said...

These sound delicious. As to ouzu in mustard...Eureka! Have a wonderful day. Blessings...Mary

Peter G | Souvlaki For The Soul said...

amazing Anna! I dore ouzo in most things but with mustard it must be incredible! I love that ou boiled them first too. Great stuff!

Anna @ The Littlest Anchovy said...

Oh good one on the pretzels!!
I made pretzels once and had the hardest time tieing worth it in the end though!

Banana Wonder said...

Esi - Yeah, it's wasn't too enjoyable and I see why pretzel BUNS are all the rage :P

Magda - Ouzo makes things wonderful, right?

Joan - Thanks, hope you do.

JustinM - It add an extra burn, just like wasabi or horseradish.

Ivy - Yeah, koulouria all the way.

Dewi - Thank you!

Asmita - I appreciate it :-)

Peter - You put ouzo in coffee, so why not ouzo in mustard :-) Hope you are enjoying your time in the patrida.

Peter - Hah, thanks! I should have made some bagels why I was at it.

Anna - Yeah, the tying part was a pain - I wouldn't want to make mas quantities of these, that's for sure.

elly said...

Hahaha at OPP. Love it. Your pretzels look AWESOME and I love the idea of the ouzo mustard.