Giant Bavarian Pretzel

Giant Bavarian Pretzel with Honey-Stone Ground Mustard and Pimento Cheese

Pretzels
Yeast - 8 TSP
White Sugar - 1 Cup and 2 TSP
Warm Water - 1 1/2 Cups
Flour - 10
Salt - 1/4 Cup and 3 TSP
Vegetable Oil - 2 TBL
Baking Soda - 1/2 Cup
Hot Water - 4 Cups

Directions
1. In a small bowl, dissolve yeast and 2 teaspoons sugar in warm water. Let stand until creamy, about 10 minutes.

2. In a large bowl, mix together flour, 1 cup sugar, and salt. Make a well in the center; add the oil and yeast mixture. Mix and form into a dough. If the mixture is dry, add one or two tablespoons of water. Knead the dough until smooth, about 7 to 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.

3. Preheat oven to 450 degrees F (230 degrees C). In a large bowl, dissolve baking soda in hot water.

4. When risen, turn dough out onto a lightly floured surface and divide into 48 equal pieces. Roll each piece into a rope and twist into a pretzel shape. Once all of the dough is all shaped, dip each pretzel into the baking soda solution and place on a greased baking sheet. Sprinkle with kosher salt.

5. Bake in preheated oven for 8 minutes, until browned.

Honey Mustard
Dijon Mustard - 3 Cups
Stone Ground Mustard - 3 Cups
Honey - 4 Cups

Directions
Mix ingredients well.

Pimento Cheese
Roasted Red Pepper - 1 Cup
Cream Cheese - 1 Pound
White Cheddar - 6 Cup
Sour Cream - 2 Cup
Salt - 3 TBL
Cayenne - 1 TSP

Directions
Place all ingredients in a robot coupe and blend.