For the pretzels:
- 1 glass drain
- 1 bundle dynamic dry yeast
- 3 tablespoons pressed light darker sugar
- 2 1/4 mugs generally useful flour, in addition to additional for plying
- 10 tablespoons unsalted margarine, in addition to additional for lubing
- 1 teaspoon fine salt
- 1/3 glass preparing pop
- 2 tablespoons coarse salt
For the Sauce:
- 1/4 glass mayonnaise
- 1/4 glass dijon mustard
- 3 tablespoons pressed light dark colored sugar
- 1/2 teaspoon juice vinegar
Make the pretzels: Warm the drain in a pan until it’s around 110 degrees; fill a medium bowl and sprinkle in the yeast. Give the yeast a chance to mellow, about
2 minutes; blend in the darker sugar and 1 container flour with a wooden spoon. Bones 2 tablespoons margarine and mollify; blend in with the general mish-mash. Include the rest of the 1/4 mugs flour and the fine salt to make a sticky batter. Turn the mixture out onto a delicately floured surface and work, including more flour if necessary, until smooth yet at the same time somewhat crude, around 5 minutes. Shape into a ball, put in a gently lubed bowl and cover with saran wrap. Give rise access a warm spot until multiplied in size, around 60 minutes.
Preheat the broiler to 450 degrees and oil a substantial heating sheet. Punch the mixture to empty it, at that point turn out onto a softly floured surface. (On the off chance that the batter appears to be tight, cover and let rest until the point when it unwinds.) Divide the mixture into 6 pieces. Roll and stretch each piece with the palms of your hands into a 30-inch rope, holding the finishes and slapping the center of the rope on the counter as you extend. Frame each rope into a pretzel shape.
Break down the heating pop in 3 mugs warm water in a shallow preparing dish. Delicately plunge every pretzel in the pop arrangement, at that point organize on the readied preparing sheet and sprinkle with the coarse salt. Heat until brilliant, 10 to 12 minutes.
Set up the sauce: Combine the mayonnaise, mustard, dark colored sugar and vinegar in a bowl. Cover and refrigerate.
Liquefy the rest of the 8 tablespoons margarine in a shallow dish. Dunk the hot pretzels in the spread, swinging to coat; put on a wire rack to give abundance margarine a chance to trickle off. Serve the pretzels warm with the sweet mustard sauce.