Recipe: Three Mustard Dips

* Exported from MasterCook *

Soft Pretzels with Three Mustards

Recipe By : Better Homes and Gardens-10/98 (adapted for bread machine)
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers & Snacks

Amount Measure Ingredient -- Preparation Method
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4 to 4-1/2 cup flour
1 package active dry yeast
1 1/2 cups milk
1/4 cup sugar
2 tablespoons cooking oil
1 teaspoon salt
1 slightly beaten egg white +1 tbl water
coarse salt, sesame seed or poppy seed
1 recipe Pecan Mustard
1 recipe Black and Tan mustard
1 recipe Mole Mustard

In bread machine, according to manufacturers directions, place the flour, yeast, milk, sugar, oil, and 1 tsp. salt. Set the timer on "dough" cycle. Preheat oven to 475 degrees. Turn dough onto a lightly floured surface. Cover and let rest 10 min. To make diamond-shaped pretzels: Roll dough into a 14x12" rectangle. Cut into 16 7x1/2" strips. With a sharp knife or pizza cutter, make a slit through the dough lengthwise down the center of each strip, beginning and ending 3/4" from each end. Place strips 3" apart on ungreased baking sheet. Pull centers apart to form a diamond shape; gently push ends toward one another to form desired final shape. Bake 4 min. Remove from oven. Reduce oven temp. to 350 degrees. Brush pretzels with egg mixture. Sprinkle with coarse salt, sesame seed or popy seed. Bake for 10 min more or until golden brown. Remove from baking sheets. Cool on wire racks. Serve with mustards.
For twist-shaped pretzels: Roll dough into a 14x12" rectangle. Cut into 24 7x1" strips. Holding a strip at both ends, carefully twist in opposite directions twice. Place strips 1-1/2" apart on ungreased baking sheet, pressing boyj ends down. Bake 4 min. Remove from oven. Then continue as directed above.

Pecan Mustard:
In a small bowl, stir together 1/4 cup coarse-grain brown mustard; 1/4 cup chopped pecans, toasted; 2 tsp. water; and 1 tsp lemon juice. Season to taste with salt and pepper. May be made up to two weeks ahead. If to be made ahead, stir in pecans right before serving. Store, covered, in refrigerator. Makes about 1/3 cup.

Black and Tan Mustard:
In a small bowl, stir together 2 tbl. Dijon mustard, 2 tbl. brown sugar, 1 tbl dry mustard and 1 tbl stout or dark beer until smooth. Store covered, in refrigerator up to 2 weeks.

Mole Mustard:
Stir 2 tbl. prepare mole sauce into 1/4 cup coarse grain mustard. Add 3 tbl water, 1 tbl sugar, 1 tsp. unsweetened cocoa powder; stir until combined. Allow to stand overnight. Store, covered, in refrigerator up to 2 weeks.

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