Lunch: Grainy Mustard Soft Pretzels

Recipe by Cynthia Nims Cynthia Nims's soft pretzels require a little effort, and it may take a few tries to get the twisted shape just right, but the warm, salty result makes it all worth it.

This recipe includes superfoods such as:

Sesame Seeds

Health benefits of Grainy Mustard Soft Pretzels

Sesame seeds help with progesterone balance. Lignans found in in sesame seeds help to prevent excess estrogen production.

Ingredients

3 c. all-purpose flour
3 tbsp. malted milk powder
1 1/2 tsp. kosher salt
1 c. water
1 1/2 tsp. water
2 1/4 tsp. active dry yeast
3 tbsp. whole-grain mustard
oil
1 tbsp. baking soda
1 large egg yolk
Optional toppings: coarse salt, shredded orange Cheddar, sesame seeds, caraway seeds, or other toppings

Instructions

In the large bowl of an electric mixer, whisk together the flour, malted milk powder, and kosher salt. Make a well in the center of the flour mixture.
Warm 1 cup water in the microwave until it registers 105 degrees F to 110 degrees F on a thermometer, about 30 seconds. Pour the water in the well and sprinkle the yeast over the top, then gently stir it in. Let sit until frothy, about 5 minutes.
Add the mustard to the bowl, and using the paddle attachment with the mixer on medium-low speed, combine wet and dry ingredients until a dough forms, 1 to 2 minutes. Turn the dough out onto a lightly floured surface and knead until smooth, about 3 minutes. (Different mustards can have varying levels of moisture; add a little more flour, 1 tablespoon at a time, if the dough is sticky.)
Lightly coat a bowl with oil. Place the dough into the bowl, then turn the dough so it is oiled-side up. Cover the bowl with a clean towel and let rest in a warm place until it doubles in size, about 50 minutes.
Heat oven to 375 degrees F. Line 2 baking sheets with parchment paper. Fill a large pot or saucepan two-thirds full with water and bring to a simmer (if the water comes to a boil, reduce the heat to low).
Turn the dough out onto a lightly floured surface and punch it down. Cut the dough into 12 equal pieces.
With lightly floured hands, roll each piece into a 1/2-inch-thick rope (about 18 inches long). Keep covered until ready to shape.
Working with one rope at a time, make a U shape and, holding each end of the rope, cross them over and twist them around each other once.
Press ends onto the bottom of the U (dot with water to help the ends stick). Place on the baking sheet, cover with a kitchen towel and repeat with the remaining dough.
When the water is simmering, stir in the baking soda. Gently add 3 or 4 pretzels (depending on the size of the pan) into the water (top-side down first) and simmer for 1 minute; flip and simmer for 1 minute more. Using a large skimmer or spatula, remove the pretzels, letting them drain over the pan, then transfer to the prepared baking sheets (top-side up). Repeat with the remaining pretzels.
In a small bowl, beat the egg yolk with the remaining 1 1/2 teaspoons water. Brush the pretzels with the yolk mixture and sprinkle with coarse salt, cheese, or other toppings.
Bake, switching the positions of pans halfway through, until the pretzels are golden brown, 30 to 35 minutes. Serve with mustard, if desired.