Soft Pretzel Knots with Spicy Mustard Dip

Instructions

1. Sprinkle yeast and granulated sugar over the warm water and set aside for five minutes. 
2. Add flour and salt to the electric mixer, stir to combine using the dough hook attachment.
3. Add the yeast-water mixture and butter to the bowl, stirring on low until the dough looks a little shaggy.
4. Increase the mixer’s speed to medium and knead for five minutes, until the dough is springy and slightly sticky. 
5. Cover the bowl and set aside in a warm spot for 30 minutes. 
6. Lightly sprinkle a clean work surface with flour and portion dough into small balls.
7. Roll the dough into a long rope, tie the rope into a knot, tucking the ends underneath, and set aside. 
8. Preheat oven to 400°F and line two baking sheets with parchment paper. 
9. Fill a large pot 3/4 full with water and bring to a boil. 
10. Once boiling, add baking soda and stir until dissolved. 
11. Add the pretzel knots to the pot and cook for 30 seconds, flipping halfway through.
12. Remove from the pot and place on the baking sheets. 
13. Generously sprinkle with TRUFF Black Truffle Salt. 
14. Bake for 20-25 minutes or until brown. 
15. Remove from the oven and set aside to cool.
16. Place Dijon, yellow mustard, hot sauce, honey, and vinegar in a bowl and whisk to combine.
17. Season to taste with salt and pepper and serve alongside your pretzels for dipping.