Prosciutto Pretzel Knots
stout mustard | makes 20
1 packet active dry yeast
1 1/2 cup warm milk
1 tablespoon sugar
3 1/2 cups all-purpose flour
1 teaspoon salt
4 ounces prosciutto, chopped
1 tablespoon olive oil
1 (12 oz.) Guinness Pub Draft or other stout beer
2 tablespoons baking soda
1 egg beaten with 1 tablespoon water (for egg wash)
Stout Mustard (recipe follows)
No need to pour yourself a pint of beer with these stout-infused prosciutto pretzels and lapping mustard –but it won't hurt.
1 (12 ounce) Guinness Pub Draught or other stout beer
1 1/2 cups mustard seeds
1 cup cider vinegar
1 tablespoon kosher salt
1 teaspoon freshly ground pepper
1/2 teaspoon all spice
In a non-reactive bowl, add yeast, milk and sugar and let set until mixture foams (approximately 10 minutes).
In the bowl of a food processor, add flour and salt. While the motor is running, slowly add the yeast mixture just until combined. Add prosciutto and pulse until dough forms a ball and cleans the sides of the bowl. Drizzle the same non reactive bowl with the olive oil and place the dough ball inside. Make sure to oil the top of the dough ball. Cover with a cloth and let rise until double in size (approximately 1 hour).
Spray a baking sheet with non stick cooking spray and set aside.
Punch the dough down with your fist and divide into 20 individual balls. Roll out each ball into a 5" rope and tie into a loose knot. Place pretzel knot on the prepared baking sheet. Repeat until all knots are tied. Allow pretzel knots to rise until nearly doubled in size (approximately 20 to 30 minutes).
Preheat oven to 400º F.
Have a cooling rack set atop a baking sheet ready.
Line a baking sheet with parchment paper and set aside.
In a large deep pan, bring 6 cups water, beer and baking soda to a low boil. Place two or three pretzel knots in the stout water at a time and cook for 30 seconds per side, making sure to flip gently. Remove with a slotted spoon to the drying rack. Repeat with the remaining pretzel knots. Once drained, place each pretzel on the parchment lined baking sheet. Brush each with egg wash and sprinkle lightly with salt. Bake until golden brown (approximately 12 to 15 minutes). Serve warm with stout mustard.
Directions for Stout Mustard:
Place all ingredients in a non reactive mixing bowl and let set over night. Transfer to food processor and pulse until mixture thickens. Use immediately or refrigerate for up to 1 month.