Bowline Pretzels
You can fold these pretzels into a traditional pretzel shape but we recommend practicing your bowlines!
Ingredients
Oven Baked Pretzels
- 1 tbsp Instant yeast
- 1 1/2 cups Warm water
- 1 tbsp Honey
- 1 tbsp Salt
- 4 cups Flour
- 1 egg, beaten with a tbsp water for wash
- Kosher salt, for sprinkling
Pirate-Spicy Honey Mustard Sauce
- 1 cup Rough cut Dijon mustard
- 1/2 cup Mayonnaise
- 1/2 cup Honey
- 1 tsp Cajun Seasoning
- A few drops of Ghost Peppers (optional)
Instructions
Oven Baked Pretzels
- Combine the yeast, warm water, honey and salt in a large bowl. Let stand for a couple minutes until it starts to bubble. You know the yeast is active now. Add the flour and mix in with a wooden spoon. Switch to your hands and begin kneading the dough. The dough should not stick to your hands. If it is sticky add a little more flour.
- Preheat your oven to above 425ยบ. Pull of a small handful of dough and start rolling. Roll and stretch until it's about 2' long and 1/2" in diameter. Once you have a nice long even "line" you can start forming your bowlines.
- Place them on a well greased non-stick aluminum foil. Normally you would not have to grease non-stick aluminum foil, but these can be very sticky.
- Beat the egg and water together and brush the pretzels with the egg wash.
- Sprinkle with a generous amount of Kosher salt.
- Bake for 15-20 minutes in your very hot galley oven. If these don't brown, best to light your broiler if you have one. I had to do this and they browned up very well. Let them cool for 10 minutes before lifting them off the foil.
Pirate-Spicy Honey Mustard Sauce
- Mix all ingredients together and serve with warm pretzels.
Notes
