Prep 10 mins
Cook 20 mins
If anyone has ever eaten at the Frankenmuth Brewery in Frankenmuth, Michigan, you know about the wonderful pretzel bread with mustard butter served there. I fell in live with it at first bite. It's semi-crunchy on the outside, moist an chewy inside. And the butter has spice from the mustard and a touch of sweetness from the honey. This is made extra easy by using refrigerated french bread dough, but you can use any french dough recipe that you like. I hope that you enjoy this as much as I do!
- Cut dough in half and roll onto two smooth logs. Or form your own dough into logs about the size of a hoagie roll.
- Preheat oven to 450 degrees F.
- Put 10 cups of water into a large pan. Add baking soda and heat to barely boiling making sure that the baking soda is dissolved.
- Lower one loaf at a time into the water. Let simmer for 30 seconds, then turn the bread over to let it simmer for 30 seconds on the other side.
- Remove bread to a greased cookie sheet and repeat with the remaining dough.
- Mix together egg yolk and 1 tablespoon water. Brush loaves evenly with a pastry brush. Sprinkle tops with salt.
- Bake until loaves are a deep brown and sound hollow when thumped.
- Remove breads to a wire rack to cool.
- Mix together the butter, mustard and honey. Serve with the bread.
- You can also make homemade mall style soft pretzels the same way. Just use refrigerated bread stick dough, roll into ropes and shape into pretzel shapes.