1 1/2 cups (375 ml) warm water, about 115°F (46°C)
1/4 cup (60 g) unsalted butter, room temperature, cut in pieces
2 tablespoons (30 ml) vegetable oil
2 tablespoons (30 ml) grainy mustard
1 tablespoon (12 g) granulated sugar
2 1/4 teaspoon instant dry yeast
2 teaspoons fine sea salt
3/4 cup (175 g) baking soda, for boiling the loaf
1 egg, whisked, for brushing
Coarse sea salt, for sprinkling
Measure the flour, water, butter, oil, mustard, sugar and yeast into the bowl of a stand mixer fitted with the hook attachment (or in a large bowl).
Mix at low speed or by hand until no flour is visible, then let the dough sit, uncovered, for 15 minutes to autolyse.
Add the fine sea salt then knead the dough at medium-low speed for about two minutes, until it is elastic and comes free from the sides of the bowl when mixing. If making by hand, turn the dough out onto a lightly floured surface and sprinkle the fine salt on top, then knead the dough until it feels elastic, for about three minutes.
Place the dough in an ungreased bowl and cover the bowl. Let the dough rise for an hour, until almost doubled in size.
Turn the dough out onto a lightly floured surface and knock it down to deflate it, then shape it into a ball, cover with a tea towel and set aside to rise for 20 minutes.
While the dough is rising, fill a large pot two-thirds full of water and bring to a rolling boil over high heat. Preheat the oven to 400°F (200°C) and line a baking tray with parchment paper.
When the water has come to a boil, pour in the baking soda (it will bubble up). Place the loaf on a large slotted spoon using tongs in your other hand to stabilize it and lower it into the boiling water.
Boil the loaf for 30 seconds, then use the slotted spoon to flip the loaf over and boil for another 30 seconds. The spoon may dent or makes an imprint in the loaf but it will bake out.
Use the spoon to lift the loaf from the water, letting it drain over the pot before transferring it to the baking tray.
Brush the loaf with the egg and sprinkle with coarse salt.
Bake for 35 to 40 minutes, until the loaf is deep brown and sounds hollow when tapped on the bottom.
Transfer the loaf to a cooling rack to cool for at least 30 minutes before slicing. The pretzel loaf will keep, well wrapped, for up to two days.
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