237g of milk (1 cup)
28g of melted butter (2 tablespoons)
38g of brown sugar (3 tablespoons)
1 teaspoon of salt
324g of all purpose flour (2 1/4 cups)
1 teaspoon of yeast
Preheat oven to 230 Celsius (450 Fahrenheit) Grease a large baking sheet.
Punch and deflate dough. On lightly floured surface divide into 6 balls.
Roll and stretch each with the palm of hands into 75cm (30 inch) rope,
holding the ends and slapping the middle of the rope on the surface as you stretch.
Form the ropes into pretzel shapes.
30g of baking soda (1/6 cup)
350g of warm water (1 1/2 cups)
2 tablespoons coarse salt
Then arrange each pretzel onto greased baking sheet and sprinkle with coarse salt.
bake until golden, about 10 to 12 minutes.
Prepare the sauce.
80g of butter (6 tablespoons)
Place on a wire rack and let excess butter drip off.
Serve pretzels warm with the sweet mustard sauce.
60g of mayonnaise (1/4 cup)
63g of prepared mustard (1/4 cup)
38g of brown sugar (3 tablespoons)
1/2 teaspoon cider vinegar
Dissolve