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4004 5267 5231 R080

4004 Cyprus Salt German Style Pretzels with Bavarian Mustard

Octoberfest for pretzels

4004 Cyprus Salt German Style Pretzels with Bavarian Mustard

In a small bowl mix together warm water, yeast, and sugar. Let sit for 15 minutes. This will assure your yeast is active before combining it into the recipe. In a stand mixer, stir together one cup of flour, Himalayan Pink Salt, and softened butter. Then add the yeast mixture. Using a dough attachment, slowly add in the remaining flour. Knead dough until smooth and elastic. If the dough is still sticky add more flour. Transfer to a greased bowl and allow to rise for 15 minutes.

Preheat the oven to 450°. Divide the dough into 6 pieces. Begin in the center and roll out dough one piece at a time (approximately 16-20 inches long). Form into a pretzel shape.

Bring 3 cups of water to a boil, add the baking soda, and remove from the heat. Dip pretzels into the water bath for about a minute. Remove and place on greased baking sheet. Brush with melted butter and sprinkle with Cyprus White Salt and Cyprus Black Salt. Bake until golden brown, 10-12 minutes.

Bavarian Mustard: In a medium bowl, combine Whole Black Mustard Seeds and Whole Yellow Mustard Seeds. Add vinegar and ¾ cup of dark beer. Cover and refrigerate overnight.

In a medium saucepan, combine ¼ cup of dark beer with the honey, Demerara Sugar, Himalayan Pink Salt, Ground Allspice, and Turmeric Powder & Black Pepper Blend. Bring to a boil and then remove from the heat and let cool.

In a blender, puree the cooked mixture, mustard seeds with the soaking liquid, and the Ground Yellow Mustard Seeds. Transfer to a glass jar and refrigerate overnight.



- 3 ½ cups All-purpose flour                                    

- 1 tablespoon Active Dry Yeast                                               

- 1 teaspoon white sugar                                                       

- 2 tablespoons unsalted butter, cubed, softened                                      

- 1 1/3 cups water (warm)                                        

- ¼ teaspoon (4040) Himalayan Pink Salt                               

- 3 tablespoons baking soda                                                   

- 3 cups water                                                              

- 2 tablespoons unsalted butter, melted                                                    

- 1 tablespoon (4003) Cyprus White Salt (Flake)                            

- 1 tablespoon (4004) Cyprus Black Salt (Flake)

Bavarian Mustard

- ¼ cup (5231) Whole Black Mustard Seeds

- ¼ cup (5042) Whole Yellow Mustard Seeds

- ¾ cup Malt Vinegar

- 1 cup dark beer

- 2 ½ tablespoons Honey

- ¼ cup (5172) Demerara Sugar

- 1 teaspoons (4040) Himalayan Pink Salt

- 1 teaspoon (4044) Ground Allspice

- ½ teaspoon (5267) Turmeric Powder 5%

- ¼ teaspoon (5195) Butchers Cut Black Pepper

- ½ cup (5039) Ground Yellow Mustard Seeds


Saving the mustard in a glass jar gives it a shelf life of 3 months


More Information
SKU 4004 5267 5231 R080


Prep Time 15 Minutes
Cook Time 25 Minutes
Total Time 40 Minutes
Yield 6 Pretzels
Level Easy
Credits Chef Cindy Taffel & Photographer Robyn Handler
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