Originally aired February 18, 2011
- 2 1/2 cups bread flour
- 1/8 teaspoon freshly grated nutmeg
- 3/4 cup warm water
- 3/4 teaspoon dry yeast
- 1 round teaspoon kosher salt
- 1 tablespoon EVOO Extra Virgin Olive Oil
- 1/8 pound sliced pepperoni, chopped
- 1/2 cup baking soda
- Coarse salt
- Sesame seeds
- Dried onion flakes
- Dried chopped garlic
- Mustard, tomato mustard or warm pizza sauce, for dipping or topping
Place dough hook on stand mixer, combine flour with nutmeg, yeast, salt, EVOO and pepperoni. Mix a couple of minutes on medium setting then crank setting up to high and let dough work for 10 minutes. Transfer dough to a floured surface and let rest for 10 minutes.
Cut dough into 6 parts and roll into small balls. Then cover and let rest for 10 more minutes. Roll each dough into an 18-inch rope and twist into a pretzel. Let the pretzels poof for 45 minutes in a warm area, uncovered.
Let the pretzels rest in refrigerator uncovered for at least 2 hours, or overnight.
Preheat your oven to 400 F.
Mix baking soda and 2 quarts of boiling water together and boil the pretzels for 30 seconds each.
Remove and place the pretzels onto a greased nonstick baking sheet. Sprinkle each pretzel with sesame seeds, onion flakes, and garlic and bake for 10 minutes.
Serve with mustard dipper.