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Mustard-Stuffed Pretzel Nuggets
Like any normal human being, I love junk food. One of my favorite junk foods growing up was mustard Combos. Unfortunately it seems they don’t sell those delicious treats anymore, despite the fact that mustard and pretzels is the most logical combo for pretzel junk food. This recipe started as an endeavor to make homemade gourmet Combos. I wanted to make hollow pretzel tubes, which proved to be difficult. In the end, I like the look and overall package of the nugget. The homemade mustard (recipe to come soon) is spicy but not overpowering and there’s nothing like a fresh hard pretzel. Here’s the recipe for about 40 pretzel nuggets:
Pretzel Dough:
- 400 g warm water
- 7 g active dry yeast (1 package)
- 15 g sugar
- 3 g salt
- 630 g flour
Mustard Filling:
- 300 g mustard
- 36 g softened butter
- 30 g AP flour
Other Ingredients:
- 10 cups water
- 2/3 cup baking soda
- egg wash, as needed
- 1/4 cup salt
To make the dough, combine warm water, yeast, sugar, and salt. Mix well and allow to sit until foamy. Pour yeast mixture into a large mixing bowl and add flour, a bit at a time, to form a dough. Once the dough does not stick to the sides of the bowl, turn out onto a floured work surface and knead for 5-10 minutes, adding flour as needed to prevent the dough from sticking. Form the dough into a ball, place in an oiled bowl, cover with a dish towel and allow to rise in a warm place until doubled in size, about 1 hour.
Meanwhile, mix the mustard, butter, and flour to combine and hold in the refrigerator.
Heat oven to 450 F. divide the dough into quarters and roll, one quarter at a time, into a 1/6′’ sheet. Cut the dough sheet into 1.5′’ squares. Place 1/4 tsp. of the mustard filling in the center of one of the dough squares. Brig the corners to the center and pinch together to seal. Repeat with the rest of the dough squares.
Heat the water and baking soda in a deep sauté pan. Poach the pretzel nuggets for 30 seconds. The alkali water causes the dough to gel immediately on the outside of the pretzel, ensuring a rich brown, shiny, and crunchy crust. Remove from poaching liquid, arrange on a prepared baking sheet, brush with egg wash, and sprinkle generously with salt. Bake for 10 minutes or until deep brown and crispy. Allow to cool and enjoy.
Photo by Justin Kern
December 14, 2008 69 Comments
