Kamado Joe Soft Pretzels with Guinness Mustard

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber and nutrients.

Guinness beer

🥗Healthier: non-alcoholic stout

💰Cheaper: lager

Non-alcoholic stout provides similar flavor without alcohol.

In a small stainless steel mixing bowl, combine 1 cup of whole grain mustard seeds, 1 cup of malt vinegar, and 1/2 cup of Guinness beer; cover and refrigerate overnight.

In a saucepan over medium-high heat, add 1.5 cups of Guinness beer, 1/2 cup of malt vinegar, 1 cup of dry mustard powder, 5 teaspoons of all-purpose flour, 3 tablespoons of honey, 1/2 cup of brown sugar, 2 teaspoons of salt, 2 teaspoons of freshly ground black pepper, 3/4 teaspoon of turmeric, 1/4 teaspoon of cayenne pepper, and 1/8 teaspoon of ground cloves; stir to combine and bring to a simmer.

After simmering, add the mustard seeds and their liquid from the refrigerator; stir and let return to a simmer for about 5 minutes, then remove from heat and let cool completely.

In a mixing bowl, combine 1.5 cups of lukewarm water (about 100°F), 2 teaspoons of active dry yeast, 1 tablespoon of sugar, and 1 tablespoon of salt; whisk to dissolve and let sit for 10 minutes.

Add 2 tablespoons of extra virgin olive oil and spoon in 4.5 cups of all-purpose flour; mix on low speed until a dough ball forms.

Transfer the dough to an oiled bowl, cover with plastic wrap, and let rise for 60 to 90 minutes.

Prepare the grill (Big Joe) to about 450°F with a pizza stone on top.

Divide the dough into 8 pieces, roll each into a rope, and shape into pretzels.

Bring a 6-quart stockpot of water to a boil and add about 1/2 cup of baking soda; boil each pretzel for 30 seconds on each side.

Place pretzels on a baking sheet lined with parchment paper, brush with an egg wash made from 2 beaten eggs and 1 tablespoon of water, and sprinkle with coarse kosher salt.

Place the pretzels on the pizza stone in the grill and cook for 12 to 15 minutes until golden brown, checking and rotating halfway through.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens