Pepperoni Pretzels

by Rachael Ray Show Staff 7:00 AM, February 18, 2011

Aired February 18, 2011

Serves HASH(0x49b7a08)
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.