Sweet Bavarian Mustard Recipes

Steps:

• In a small, microwave-proof bowl whisk together the dry mustard, brown sugar, salt, turmeric, paprika and garlic powder. In a separate container, combine the pickle juice, water and cider vinegar and have standing by. Place the mustard seed into a spice grinder and grind for a minimum of 1 minute, stopping to pulse occasionally. Once ground, immediately add the mustard to the bowl with the dry ingredients and add the liquid mixture. Whisk to combine. Place the bowl into the microwave and heat on high for 1 minute. Remove from the microwave and puree with a stick blender for 1 minute. Pour into a glass jar or container and allow to cool uncovered. Once cool, cover and store in the refrigerator for up to 1 month.

Steps:

• In a medium bowl, combine the water and yeast. Stir in the molasses and set aside until the yeast is bloomed and foamy, 5 to 7 minutes.
• In a large bowl, add the flour, butter and sea salt and use your hands to press and pinch the butter so that it's coated in flour. Add the yeast mixture and cider and stir together with a fork or a Danish dough whisk to make a loose, shaggy dough.
• Use your hands to combine the dough or beat the dough in a stand mixer fitted with the dough hook attachment, until the dough forms a loose ball, about 1 minute. The dough will be firm. (If it feels sticky, add in a bit more flour, a teaspoon at a time, until it is tacky.)
• Knead the dough by hand on a lightly floured surface or beat the dough on medium-high speed, until it's smooth and springs back when pressed, 5 to 7 minutes. Transfer the dough, seam-side down, to a well-buttered bowl, turn to coat completely and cover tightly. Let the dough rise until it has doubled in size, 2 to 3 hours at room temperature, or at least 8 hours or up to overnight in the refrigerator (a longer resting time develops the flavor of the dough even further).
• Lightly flour a clean work surface and turn out the dough. Press down gently to deflate. Cut the dough into 8 equal-sized pieces. Cover the dough and, working with 1 piece at a time, roll between your palms and the surface to create a long rope, about 12 inches long. (The dough will spring back as you work with it. If it's being stubborn, set it aside under a towel and come back to it.) Continue with the remaining dough until all 8 pieces are in long ropes, using a bit of a damp hand to create more friction as needed. Let all the ropes rest while you prepare the baking sheets.
• Line 2 baking sheets with parchment or silicone baking mats. Begin rolling each rope again, working them into a long 25- to 30-inch rope with a slightly thicker center and tapered ends (Don't worry if they're not perfect, they will still be delicious!).
• Shape each rope into a U shape. Hold the ends in each hand and lift and cross to make an X a third of the way down from the ends. Fold the ends of the dough toward the bottom, creating a slight overhang, and pinch to seal against the fatter part of the dough, creating a pretzel shape. If this is challenging or your dough is really puffy, fold and loop the dough around itself into a spiral, creating a pretzel bun instead. Transfer to the prepared sheets, leaving space between them.
• Spray a piece of plastic wrap with cooking spray and lay over the top. Let them rest in a warm (but not hot) place until they have doubled in size, about 45 minutes.
• Meanwhile, position the racks in the middle and lower third of the oven, then preheat the oven to 475 degrees F on convection setting if available.
• Bring 6 cups of water and the baking soda to a gentle simmer in a wide stainless-steel saucepan. Using a large skimmer, fish spatula or slotted spoon, lower 1 to 2 pretzels into the soda water and cook, keeping the water at a low simmer, 10 seconds per side. Remove, letting all the water drip off, and return to the baking sheet. Repeat with the remaining pretzels.
• Before baking, reshape each pretzel as needed, schooching them with a spoon or gloved hand (they can be slippery) to guide them into shape. Brush the tops of each pretzel with the egg wash, then sprinkle with salt. Bake, rotating the pans halfway through, until deep golden brown, 11 to 12 minutes.
• Serve warm with Sweet Brown Mustard Butter. Eat within 24 hours, or cool completely, wrap well and freeze for afternoon snacks.
• Combine the butter, mustard and honey, working together with a spoon or a spatula until lightly streaked and flavorful (do not fully combine, as the mustard can break the butter). Serve at room temperature. Makes 1/4 cup.

Steps:

• Grind mustard seeds in spice grinder.
• In small bowl, combine mustard seeds, vinegar, oil, honey and tarragon and stir until smooth and paste-like.
• You can"cool down" the mustard by adding more oil or honey.
• Store in refrigerator in small, tightly lidded jar.

Steps:

• Combine the vinegar, water, onion, brown sugar, salt, cinnamon stick, allspice, cloves, and turmeric in a medium saucepan. Bring the mixture to a boil over medium-high heat. Allow the liquid to boil rapidly to reduce the volume by half, about 10 minutes.
• Put the yellow and brown mustard seeds in a medium heat-proof bowl. Strain the hot vinegar mixture through a fine-mesh strainer into the bowl of mustard seeds. Use a heat-proof silicone spatula to press the onions into the strainer to extract all of the liquid. Push the mustard seeds down to completely submerge them in the liquid, cover, and refrigerate for 24 hours.
• Transfer the seeds and liquid to a food processor and process until it forms a smooth paste. Put the mustard in an airtight container and refrigerate for at least a 3 days, and preferably 1 week, before serving to allow its pungency to mellow. After about 2 weeks, the mustard is at its prime. It will keep, refrigerated, for several months. If the mustard becomes too thick as it matures, thin it out by adding a splash of vinegar or water.

Steps:

• In a small bowl, combine all ingredients.
• Cover and let stand for 30 minutes for flavors to blend.
• Note: Mustard may be covered and refrigerated for up to 2 weeks.
• Note you may add sauerkraut to any sandwich you are putting this on so if you are making hotdogs for the 4th you can turn them into 'kraut dogs. One of my favorite lunches when I am in a hurry btw
• servings based on a tbsp per sandwich.

Steps:

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

Steps:

• Combine all ingredients, except salt and pepper, in a small jar or salad dressing bottle.
• Shake till well blended.
• Add salt and pepper to taste.
• Will store up to one week in fridge.
• Always shake before serving.

Steps:

• In a small bowl, combine beer and mustard seeds. Cover and refrigerate overnight., Place seed mixture in a blender. Cover and process until chopped and slightly grainy., Transfer to a Dutch oven. Add the ground mustard, brown sugar, vinegars, salt, allspice and cloves. Bring just to a boil. Remove from heat; stir in vanilla., Ladle hot liquid into 7 hot half-pint jars, leaving 1/2-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.