Ingredients

• 2 cups warm water
• 2 packages dry active yeast
• 4 tablespoons canola oil
• 5-1/2 cups all-purpose white flour (divided)
• 6 cups water
• 3 tablespoons baking soda
• 1/4 cup mustard

Preparation

1. Dissolve yeast in warm water and let stand for 10 minutes.
2. Add canola oil and half of the flour. Stir until thoroughly mixed. Add remaining flour and knead for 5 minutes.
3. Cover and let dough rest for 1 hour.
4. Divide dough into 24 pieces. Roll into 18” lengths and twist into pretzel shape. Let rise for 30 minutes.
5. Preheat oven to 475° F.
6. Add baking soda to 6 cups of water in a large pot and bring to a boil.
7. Add pretzels to boiling water for 1 minute then transfer to a baking sheet sprayed with nonstick cooking spray.
8. Bake for 12 minutes.
9. Serve each pretzel with 1/2 teaspoon mustard.

Helpful hints

• Choose the mustard brand lowest in sodium.
• You may need to add additional water to keep water level up in pot. Add pretzels in small batches.