pretzels with honey mustard

Tonight it was my job to answer the age old question..Whats for dinner?  I looked through my recipes and nothing really sounded good.  I started with my main dishes, then went to soups and salads, and finally perused my bread recipes.  Pretzels! Bingo!  I then went with a German themed dinner: pretzels, bratwurst, sauerkraut, greens, and a honey mustard dipping sauce.  I am not sure how German honey mustard and greens are but the rest of it sounds German right?

Back to the pretzels.  This is one of my kids favorites.  I haven't made them for a while and I forgot how easy they are to make.  I mixed the dough and let it to rise while I went to the store to pick up the rest of the food for dinner.  I had a leftover honey mustard dressing that I had made to go over braised greens the other night.  I don't know if I liked it for the greens, but it complemented tonight's meal perfectly.  I usually like my pretzels dipped in nacho cheese but I think this honey mustard (something I never really cared for) may be my new favorite.

soft pretzels

2 cups	Warm water
1 pkg.	Active dry yeast (2 ¼ tsp.)
1 tsp.	Sugar
4 cups	Flour
1 tsp.	Salt
2 Tbsp.	Baking soda
1 Tbsp.	Kosher or coarse sea salt

1. In a large bowl combine 1 ½ cups of warm water, yeast and sugar; stir to dissolve.  Let stand 5 minutes.
2. Add 2 cups of flour and 1 tsp. salt; beat well with a wooden spoon.  Gradually stir in 1 ½ cups of flour to make a soft dough.
3. Turn dough onto floured surface.  Knead until smooth and elastic, about 6 minutes, working in enough of the remaining ½ cup flour just to keep dough from sticking.
4. Shape dough into ball; place in large greased bowl, turning dough to grease top.  Cover bowl and let rise unto doubled in volume; about 30 minutes.
5. Preheat oven to 400° and grease 2 large cookie sheets.
6. Punch dough down and cut into 12 equal pieces.
7. Roll each piece into a 24-inch long rope.  Shape into loop shaped pretzels.
8. In a small bowl whisk remaining ½ cup warm water and baking soda until dissolved. 
9. Dip pretzels in baking soda water and place 1 ½ inches apart on cookie sheets; sprinkle lightly with coarse salt.
10. Bake until browned; 16-18 minutes.  Rotate cookie sheets from upper to lower rack and vice versa halfway through baking.
11. Serve warm.

honey mustard dipping sauce

1/4 cup honey

1/4 cup yellow mustard

1 Tbsp. apple cider vinegar

1 Tbsp. oil (I used sunflower)

Whisk together all ingredients in a small bowl.