Ingredients:
For the Pretzels:
1 cup milk
1 package active dry yeast
3 tablespoons packed light brown sugar
2 1/4 cups Domata Recipe Ready Gluten Free Flour
10 tablespoons unsalted butter (2 for the dough and 8 for dipping), plus more for greasing
1 teaspoon fine salt
1/3 cup baking soda
2 tablespoons coarse salt
For the Sauce:
1/4 cup mayonnaise
1/4 cup Dijon mustard
3 tablespoons packed light brown sugar
1/2 teaspoon cider vinegar
Directions:
Make the pretzels: Warm the milk in a saucepan until it’s about 110 degrees F; pour into a medium bowl and sprinkle in the yeast. Let the yeast soften, about 2 minutes; stir in the brown sugar and 1 cup Domata Recipe Ready Gluten Free Flour with a wooden spoon. Dice 2 tablespoons butter and soften; stir into the mix. Add the remaining 1 1/4 cups flour and the fine salt to make a dough. Shape into a ball using your hands lightly dusted with Gluten Free flour, place in a lightly greased bowl and cover with plastic wrap. Let rise in a warm spot until doubled in size, about 1 hour.
Preheat the oven to 450 degrees and grease a large baking sheet. Punch the dough to deflate it, then turn out onto a lightly floured surface. Divide the dough into 6 pieces. Roll and stretch each piece with the palms of your hands into a 24-inch rope. Form each rope into a pretzel shape.
Dissolve the baking soda in 3 cups warm water in a shallow baking dish. Gently dip each pretzel in the soda solution, then arrange on the prepared baking sheet and sprinkle with the coarse salt. Bake until golden, 10 to 12 minutes.
Prepare the sauce: Combine the mayonnaise, mustard, brown sugar and vinegar in a bowl. Cover and refrigerate.
Melt the remaining 8 tablespoons butter in a shallow dish. Dip the hot pretzels in the butter, turning to coat; place on a wire rack to let excess butter drip off. Serve the pretzels warm with the sweet mustard sauce.