Soft Pretzels hold a near and dear place in my heart. I have many memories as a girl buying fresh baked soft pretzels in brown bags served out of a shopping cart on the streets of South Jersey and Philadelphia. This tradition in twisting dough, then baking it to chewy, salted perfection began in the area 150 years ago with the Pennsylvania Dutch in Amish Country. The classic soft pretzel is topped with coarse sea salt and yellow mustard. I decided to experiment with some Pacific influences, including a special Japanese rice seasoning ( furikake) topping. The following is a list of ingredients used to create the topping and mustard:
Furikake Soft Pretzel topping:
- nori flakes
- sesame seeds
- sea salt
- cayenne
- garlic
Spicy Chinese Honey Mustard:
- chinese mustard powder
- honey
Combine ingredients in the above two different toppings, until the desired taste occurs. Keep tasting the mixture until it strikes a note with your tastebuds, then it is ready!
Baking Illustrated ( by Cooks Illustrated) is an excellent reference for anything from baking rising breads to flatbreads, pretzels, bagels, cakes, cookies and other sweets. I use this as a go to for all baking, including an excellent soft prezel recipe!
These pretzels are really fun to make, great for sharing with friends, and delicious! Enjoy!
Aloha,
Lauren
Check out more soft pretzel history here:
Soft Pretzels: A Philadelphia Culinary Tradition
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