Pretzel Devil Knots with Rosemary Brown-Sugar Mustard
Serve these super-tasty hors d'oeuvres at your Halloween party or game-day gathering.
How to Make It
Step 1
1
Preheat oven to 450° with racks in upper and lower third.
Step 2
2
Shape dough: Line 2 rimmed baking sheets with parchment paper. Divide dough into 8 equal portions and, if sticky, dust each with flour all over. On a large cutting board, roll each into a 1/2-in.-wide rope, moving your hands from the center outward. Cut in half, lay on lined baking sheets, and let rest in a warm place, covered with a kitchen towel, until doubled, about 20 minutes.
Step 3
3
Meanwhile, bring 2 quarts water to a rolling boil, covered, over high heat.
Step 4
4
On cutting board, roll each dough rope out again until about 1/2 in. thick and tie into a loose knot with long ends. Twist ends to form pointed “horns.” Leave knots on board as you form them, then carry to stove, along with baking sheets.
Step 5
5
Gradually stir baking soda into boiling water (it will foam up). With a slotted spoon, lower 2 knots into water solution and cook 20 seconds (any longer and they’ll taste metallic). Lift out to one of the baking sheets, sprinkle lightly with coarse salt, and re-shape “horns” if they’ve lost their pointiness. Add 1 cup hot water to pot and let return to boil (it will heat up fast). Boil remaining dough knots the same way, adding 1 cup of hot water to pot after each batch.
Step 6
6
Bake salted pretzels until deeply browned, switching pan positions halfway through baking, about 15 minutes. Let cool 10 minutes on baking sheets, then loosen.
Step 7
7
Meanwhile, blend mustard, sugar, and rosemary in a small bowl. Thin with a little water to give it a dipping consistency.
Step 8
8
Serve pretzels warm or room temperature, with mustard.
Ingredients
1 pound pizza dough (storebought or homemade), at warm room temperature
Flour for sprinkling
1/3 cup baking soda
About 1 tablespoon coarse sea salt
1/2 cup Dijon mustard or yellow mustard
2 tablespoons dark-brown sugar
1 teaspoon minced fresh rosemary
Directions
Step 1
1
Preheat oven to 450° with racks in upper and lower third.
Step 2
2
Shape dough: Line 2 rimmed baking sheets with parchment paper. Divide dough into 8 equal portions and, if sticky, dust each with flour all over. On a large cutting board, roll each into a 1/2-in.-wide rope, moving your hands from the center outward. Cut in half, lay on lined baking sheets, and let rest in a warm place, covered with a kitchen towel, until doubled, about 20 minutes.
Step 3
3
Meanwhile, bring 2 quarts water to a rolling boil, covered, over high heat.
Step 4
4
On cutting board, roll each dough rope out again until about 1/2 in. thick and tie into a loose knot with long ends. Twist ends to form pointed “horns.” Leave knots on board as you form them, then carry to stove, along with baking sheets.
Step 5
5
Gradually stir baking soda into boiling water (it will foam up). With a slotted spoon, lower 2 knots into water solution and cook 20 seconds (any longer and they’ll taste metallic). Lift out to one of the baking sheets, sprinkle lightly with coarse salt, and re-shape “horns” if they’ve lost their pointiness. Add 1 cup hot water to pot and let return to boil (it will heat up fast). Boil remaining dough knots the same way, adding 1 cup of hot water to pot after each batch.
Step 6
6
Bake salted pretzels until deeply browned, switching pan positions halfway through baking, about 15 minutes. Let cool 10 minutes on baking sheets, then loosen.
Step 7
7
Meanwhile, blend mustard, sugar, and rosemary in a small bowl. Thin with a little water to give it a dipping consistency.
Step 8
8
Serve pretzels warm or room temperature, with mustard.
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