Octoberfest Suffed Pretzels

INGREDIENTS:

PRETZEL

  • 2 ½ TSP ACTIVE DRY YEAST
  • 2 TBSP LIGHT BROWN SUGAR
  • 1 ½ CUP WARM WATER (80°F-110°F)
  • 6 TBSP MELTED BUTTER
  • 4 ½ – 5 CUPS ALL PURPOSE FLOUR
  • 2 TSP SALT
  • 6 HIGH CALIBER OCTOBERFEST SAUSAGES, HALVED
  • 5 QTS WATER FOR BOILING
  • ½ CUP BAKING SODA
  • 1 EGG BEATEN W/ TBSP COLD WATER (EGG WASH)
  • KOSHER SALT (FOR SPRINKLING)

HONEY MUSTARD DIPPING SAUCE:

  • ½ CUP MAYONNAISE
  • 3 TBSP HONEY
  • 1 TBSP DIJON MUSTARD
  • 1 TBSP HIGH CALIBER MUSTARD POWDER
  • 1 TBSP LEMON JUICE
  • PINCH OF SALT TO TASTE

DIRECTIONS:

  1. IN THE BOWL OF A STAND UP MIXER ADD THE YEAST, LIGHT BROWN SUGAR AND WARM WATER TOGETHER AND LET IT SIT FOR 10MINS.
  2. ONCE THE YEAST MIX IS BUBBLY, POUR IN THE MELTED BUTTER.
  3. IN A SEPARATE BOWL ADD SALT TO 4 ½ CUPS OF ALL PURPOSE FLOUR AND MIX.
  4. ADD ALL THE FLOUR TO THE YEAST MIXTURE AND WITH THE DOUGH HOOK ATTACHMENT IN TURN THE MIXER TO MEDIUM SPEED UNTIL A SMOOTH AND ELASTIC BALL FORMS (ABOUT 5-6 MIN). IF THE DOUGH SEEMS TOO STICKY ADD A TBSP OF FLOUR AT A TIME UNTIL THE DOUGH COMES TOGETHER.
  5. PLACE THE DOUGH IN A WELL-OILED BOWL AND TURN IT OVER TO COAT THE DOUGH IN OIL. COVER WITH CLING FILM AND A CLOTH AND LEAVE THE DOUGH TO RISE FOR A 1 ½ – 2 HOURS.
  6. ONCE THE DOUGH HAS RISEN TURN IT OUT ONTO A LIGHTLY FLOURED SURFACE AND DIVIDE INTO 4 QUARTERS.
  7. ROLL EACH PIECE INTO A LONG ROPE AROUND 1″ THICK AND CUT THE ROPE INTO 2″ PIECES.
  8. ROLL OUT EACH PIECE WITH A ROLLING PIN. PLACE 1 HALF OCTOBERFEST SAUSAGE IN THE MIDDLE OF THE DOUGH. ROLL THE DOUGH AROUND IT AND PINCH THE ENDS SHUT. DO THIS FOR AS MANY STUFFED PRETZELS AS WANTED, USE REMAINING DOUGH CUT INTO SMALLER PIECES FOR PLAIN PRETZELS.
  9. PRE-HEAT THE OVEN TO 425°F, AND BRING A LARGE POT OF WATER TO BOIL. ADD ½ CUP OF BAKING SODA TO WATER AND LOWER TO A SIMMER.
  10. CAREFULLY BOIL THE PRETZEL BITES IN BATCHES. DROP THEM INTO THE WATER AND REMOVE WITH A SLOTTED SPOON WHEN THEY RISE TO THE TOP ON THEIR OWN. PLACE ON PAPER TOWEL TO DRY.
  11. PLACE THE PRETZELS ON GREASED BAKING SHEET. BRUSH THE TOPS WITH EGG WASH AND SPRINKLE WITH KOSHER SALT.
  12. BAKE IN THE OVEN FOR 12-14 MIN UNTIL GOLDEN BROWN.

FOR THE DIPPING SAUCE:

MIX ALL INGREDIENTS TOGETHER, AND SERVE WITH PRETZELS WARM FROM THE OVEN.

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