Soft German Pretzels with Horseradish Mustard

FOR THE PRETZELS:

1. Dissolve the yeast in 1/4 cup warm water until it bubbles.

2. In a mixing bowl, mix together brown sugar, lard, yeast mixture, 1 2/3 cups warm water and half of the flour. Add kosher salt and remaining flour and stir just until mixture comes together in a shaggy mass.

3. Turn out onto counter and knead for 8 to 10 minutes, until smooth and supple. Cut into 12 pieces and let rest 5 minutes.

4. Roll out each piece of dough into a rope about 22 inches long. (For traditional shape, the ends should be thin and the center fat). Lift both ends, twist them around each other once, then bring ends back and press them on either side of fat “belly,” at about 4 o’clock and 8 o’clock. Then gently spread out “shoulders” of pretzel. Transfer shaped pretzels onto an un-greased baking sheet.

5. Let rest at room temperature for 30 minutes, then refrigerate at least one hour or overnight.

6. Heat oven to 425 degrees. In a large, deep skillet, stir the baking soda into 2 quarts of water and bring to a simmer over high heat. Reduce the heat to moderate. Using a slotted spoon, carefully transfer pretzels to the simmering water for 30 seconds, turning once. Transfer the pretzels to a cutting board or rack to drain, then return them to the cookie sheets, spacing them evenly.

7. Brush with egg wash (1 egg with a splash of water). Sprinkle pretzels with salt. Bake about 15 minutes or until deep brown. Remove to a rack and serve warm.

Yield: About 12 pretzels.

Note: These should really be eaten right away or at least the same day. To prepare in advance, complete steps 1-4 ahead of time and an hour before you’d like them, finish with steps 5-6

FOR THE MUSTARD:

Combine all ingredients in a blender or food processor and process until smooth.

Yield: 1 1/4 cups.