How to make some spicy beer mustard and | Food Production and Preservation | Forums

some soft chewy pretzel bites to go with them

so last night I took 2 cups of mustard seeds and a couple bottles of shipyard export ale

I dumped a bottle of beer onto the seeds and set it in the fridge to soak for 24 hours

I checked on the seeds every couple hours and kept topping it off to make sure the seeds were covered with the beer, after letting it soak for 24 hours, I pulled them out of the fridge

I gathered my supplies for the rest of the recipe, cider vinegar, brown sugar, garlic, salt and pepper

I drained the excess beer off the seeds

and dumped them in a blender

and added 4 cloves of garlic, 1 cup vinegar, 2 tsp salt and 1 tsp pepper

the blender was a little full, so I moved it into a food processor and pulsed it till I was happy with the consistency

I did a taste test and adjusted some things, little more sugar etc, till I was happy with the taste, and dumped it into a mixing bowl

so after admiring my work for 5 minutes, I decided I better do something with it

so I grabbed some jelly jars

and filled the jars, leaving just over a 1/4 inch head space

I took a knife and ran it around the inside of the jars to release any air bubbles there might be

and used a dry towel to wipe down the rims to make sure there was no grease or food on it that would interfere with the seal. i screwed down the lids and set them in my canning basket

and set it into my water bath canner and topped off the water so the jars were covered by a inch of water

I cranked up the heat to get the water boiling again, and needed to let the jars process for 15 minutes in a full boil and then let them rest for 5-10 before I pulled them out, so I decided to make some pretzel bites to go with the mustard, so I assembled flour, brown sugar, eggs, butter, salt, yeast and baking soda

I took a cup and a half of warm water and dumped it into the mixing bowl

and added 6 tablespoons of melted butter, 2 tablespoons of brown sugar and 2 tablespoons of yeast

I stirred it and let it rest for 5 minutes to activate the yeast, once it was bubbling, it was ready

so I added 2 tsp of salt and added 4.5 cups of flour slowly while mixing it with a fork

once most of the moisture was absorbed, I switched over to hand mixing and started working the dough for 10 minutes

the mustard was done, so I pulled the jars out and set them on a towel so there wasn't a temperature shock that would cause the jars to shatter

and draped the towel over them to protect them from any breezes which can also shatter the jars

the jars will make a pinging sound as the vacume seals and the lids get sucked down, no back to the pretzels, since I had a fresh pot of hot water, I set the bowl onto the pot and covered it with a towel to proof for a hour, make sure the hot water is not touching the bottom of the pan, you just want any residual steam to work for you

after a hour the dough had doubles in size

so I sprayed down my cutting board with veg oil spray and dumped out the dough, my daughter says peace

I cut the dough up into 8 pieces and covered them with a towel to rest

after 5 minutes or so, they were ready

I dumped 3/4 of a cup of baking soda into 12 cups of water I had boiling, be careful, this will foam up instantly, make sure your pot is deep enough

I took one of the dough balls and rolled it out to about a 20 inch length

and cut them into about 2 inch pieces

I slowly dropped them into the pot of boiling soda water and stirred them gently for 1 minute

I sprayed a cookie tray with veg oil spray and laid the dough out on it

I whisked my 2 eggs

and brushed the dough with the egg wash and sprinkled some kosher salt on them

and baked them at 425 for about 15 minutes, or until golden brown

Bon appetit