Ball Park Pretzels

Ball Park Pretzels
Ball Park Pretzels
Ready in
1 h and 45 m
Deliver Ingredients
6 large pretzels



1/4 cup warm water

2 tablespoons sugar

1 package instant yeast

3/4 cup Blue Diamond Original Unsweetened Almond Breeze
1 tablespoon stoneground mustard

1 teaspoon sea salt

2 1/2 to 3/4 cups flour, plus extra for kneading

2 tablespoons baking soda

Freshly ground coarse sea salt

Mustard Cheddar Pretzel Dipper


Place water in a large mixing bowl and sprinkle sugar and yeast over the top. Let stand for 5 minutes or until yeast starts to foam. Add Almond Breeze, mustard and salt, then using a dough hook, slowly beat in just enough flour to make a smooth dough. Transfer to a lightly floured board and until knead several times or until dough is smooth and elastic. Place in a lightly oiled bowl and cover with a cloth; let rise in a warm spot for 45 minutes. Divide dough into 6 pieces. Roll each into a 16-inch long piece and twist into a pretzel shape; let rise for 15 minutes. Preheat oven to 450°F. Grease a large baking sheet and sprinkle with a few grinds of salt. Bring a large wide pot of water to a boil with baking soda. Drop pretzels 2 or 3 at a time into boiling water cooking for 1 minute on each side. Remove with a slotted spoon and place on baking sheet. Sprinkle with additional salt and bake for 10 to 12 minutes or until pretzels are golden brown. Serve with Cheddar Cheese Pretzel Dipper.