The smell of fresh, salty pretzels on the streets of New York City is tantalizing: warm from the oven, showered with salt and drizzled with mustard. How can you resist? This recipe brings that experience right to your own kitchen. The only difference is that pretzel monkey bread is meant for sharing. Small morsels of chewy pretzels get baked together, only to be pulled apart and dipped in a sweet heat mustard. My only advice… get in there quick, your guests will enjoy it so much it might be gone in a New York minute.
ingredients
Pretzel Monkey Bread
Sweet Heat Mustard
directions
Preheat oven to 425ºF.
Grease an 8-inch pie plate.
On a floured surface, divide dough into 4 equal portions. Roll one portion into a rope about 12-inches long and 1-inch thick. Cut 1-inch-long pieces from the rope. Repeat with remaining dough portions.
Combine 2 litres of water with honey and baking soda in a large sauce pan heated over high. Stir to dissolve and bring to a boil. Working in batches of 7 or 8, place the small dough portions in the boiling water until they puff up and rise to the top, about 30 seconds.
Remove with slotted spoon and transfer to a plate or tray. Repeat with remaining dough.
Layer boiled dough in greased pie plate. Brush egg over the top layer and sprinkle with salt and sesame seeds. Bake until dough is cooked through and top is golden brown, about 30 minutes. Remove from oven and let cool for 10 minutes before serving.
To make sweet heat mustard, mix ingredients in a small bowl and serve with pretzel monkey bread.