Best 3 German Style Sweet Mustard Recipes

When it comes to condiments, German-style sweet mustard stands out with its unique flavor profile that adds a burst of sweetness and tang to a variety of dishes. Originating in the regions of Bavaria and Swabia, this mustard has gained popularity worldwide for its versatility and ability to elevate both savory and sweet recipes. Whether you're looking to enhance the taste of sausages, pretzels, or sandwiches, or add a touch of sweetness to baked goods and desserts, German-style sweet mustard is an indispensable ingredient that can transform ordinary meals into culinary delights. In this comprehensive guide, we'll explore the secrets behind creating the perfect German-style sweet mustard, providing you with detailed recipes, tips, and tricks to achieve that authentic flavor that will leave your taste buds craving more.

Here are our top 3 tried and tested recipes!

GERMAN-STYLE SOFT PRETZELS WITH SWEET BROWN-MUSTARD BUTTER

German-Style Soft Pretzels with Sweet Brown-Mustard Butter image

A lot of soft pretzels are fun to eat, but they lack flavor. In these, molasses and cider give it flavor! Instead of adding fine salt or even kosher salt, I love the pop of flavor a more coarse salt like fleur de sel or another coarse sea salt lends both inside the dough and sprinkled on top. Therefore, instead of a uniformly flavored dough, you get bits of malty sweetness with a pop of flavor from the salt. Maldon salt would also work here, but doesn't quite have the crunch. You can make these all in one day if you wish. A longer overnight ferment increases ease of working with the dough and develops flavor, but will also work with a 4 hour room temperature rise. Shaping is fun, don't let it intimidate you! If you (or the kids!) can't get a perfect pretzel shape right out of the gate, you can make pretzel rolls or buns instead-same great flavor and finish! We love doing half of these as pretzels and half as pretzel rolls, which stay super soft inside and keep better for a second day. Once you get the hang of these, mix them up: You can add in flavor like caraway seeds, poppy seeds or even dried mustard powder. The baking soda wash before baking mimics the lye often used in traditional Bavarian pretzels, and gives the signature mahogany finish of the pretzel and the unmistakable flavor and crust. Finally, to dip the warm finished pretzels in, either butter or yellow mustard is a winner. But we love mixing some soft butter with some grainy brown mustard and a touch of honey for a really delicious spread.

Provided by Sarah Copeland

Categories appetizer

Time 9h45m

Yield 8 large pretzels

Number Of Ingredients 14

Ingredients

3/4 cups warm water (100 to 115 degrees F), plus more if needed
One 1/4-ounce package active dry yeast (2 1/4 teaspoons)
1 tablespoon molasses
4 3/4 cups unbleached bread flour, plus more for the surface
3 tablespoons unsalted butter, cubed, at room temperature, plus more for the bowl
2 heaping teaspoons coarse sea salt, such as fleur de sel, plus more for sprinkling
3/4 cup sparkling hard cider or malty beer, such as Heineken
Cooking spray, for the plastic
1/3 cup baking soda
1 large egg, well beaten
Sweet Brown Mustard Butter, for serving, recipe follows
4 tablespoons unsalted butter, at room temperature
1 tablespoon brown mustard
1 teaspoon honey

Steps:

In a medium bowl, combine the water and yeast. Stir in the molasses and set aside until the yeast is bloomed and foamy, 5 to 7 minutes.
In a large bowl, add the flour, butter and sea salt and use your hands to press and pinch the butter so that it's coated in flour. Add the yeast mixture and cider and stir together with a fork or a Danish dough whisk to make a loose, shaggy dough.
Use your hands to combine the dough or beat the dough in a stand mixer fitted with the dough hook attachment, until the dough forms a loose ball, about 1 minute. The dough will be firm. (If it feels sticky, add in a bit more flour, a teaspoon at a time, until it is tacky.)
Knead the dough by hand on a lightly floured surface or beat the dough on medium-high speed, until it's smooth and springs back when pressed, 5 to 7 minutes. Transfer the dough, seam-side down, to a well-buttered bowl, turn to coat completely and cover tightly. Let the dough rise until it has doubled in size, 2 to 3 hours at room temperature, or at least 8 hours or up to overnight in the refrigerator (a longer resting time develops the flavor of the dough even further).
Lightly flour a clean work surface and turn out the dough. Press down gently to deflate. Cut the dough into 8 equal-sized pieces. Cover the dough and, working with 1 piece at a time, roll between your palms and the surface to create a long rope, about 12 inches long. (The dough will spring back as you work with it. If it's being stubborn, set it aside under a towel and come back to it.) Continue with the remaining dough until all 8 pieces are in long ropes, using a bit of a damp hand to create more friction as needed. Let all the ropes rest while you prepare the baking sheets.
Line 2 baking sheets with parchment or silicone baking mats. Begin rolling each rope again, working them into a long 25- to 30-inch rope with a slightly thicker center and tapered ends (Don't worry if they're not perfect, they will still be delicious!).
Shape each rope into a U shape. Hold the ends in each hand and lift and cross to make an X a third of the way down from the ends. Fold the ends of the dough toward the bottom, creating a slight overhang, and pinch to seal against the fatter part of the dough, creating a pretzel shape. If this is challenging or your dough is really puffy, fold and loop the dough around itself into a spiral, creating a pretzel bun instead. Transfer to the prepared sheets, leaving space between them.
Spray a piece of plastic wrap with cooking spray and lay over the top. Let them rest in a warm (but not hot) place until they have doubled in size, about 45 minutes.
Meanwhile, position the racks in the middle and lower third of the oven, then preheat the oven to 475 degrees F on convection setting if available.
Bring 6 cups of water and the baking soda to a gentle simmer in a wide stainless-steel saucepan. Using a large skimmer, fish spatula or slotted spoon, lower 1 to 2 pretzels into the soda water and cook, keeping the water at a low simmer, 10 seconds per side. Remove, letting all the water drip off, and return to the baking sheet. Repeat with the remaining pretzels.
Before baking, reshape each pretzel as needed, schooching them with a spoon or gloved hand (they can be slippery) to guide them into shape. Brush the tops of each pretzel with the egg wash, then sprinkle with salt. Bake, rotating the pans halfway through, until deep golden brown, 11 to 12 minutes.
Serve warm with Sweet Brown Mustard Butter. Eat within 24 hours, or cool completely, wrap well and freeze for afternoon snacks.
Combine the butter, mustard and honey, working together with a spoon or a spatula until lightly streaked and flavorful (do not fully combine, as the mustard can break the butter). Serve at room temperature. Makes 1/4 cup.

HOT & SWEET GERMAN-STYLE MUSTARD

Hot & Sweet German-Style Mustard image

Make and share this Hot & Sweet German-Style Mustard recipe from Food.com.

Provided by Dancer

Categories German

Time 10m

Yield 1/3 cup

Number Of Ingredients 5

Ingredients

1/3 cup brown mustard seeds
3 tablespoons apple cider vinegar
1 tablespoon olive oil
1/4 teaspoon honey
1 dash dried tarragon

Steps:

Grind mustard seeds in spice grinder.
In small bowl, combine mustard seeds, vinegar, oil, honey and tarragon and stir until smooth and paste-like.
You can"cool down" the mustard by adding more oil or honey.
Store in refrigerator in small, tightly lidded jar.

GERMAN-STYLE SWEET MUSTARD

German-Style Sweet Mustard image

Provided by Julia Moskin

Categories easy, quick, condiments

Time 5m

Yield 1 1/4 cups

Number Of Ingredients 9

Ingredients

1 cup brown or whole-grain prepared mustard
3 roasted red bell peppers, fresh or jarred
1 tablespoon molasses
3 garlic cloves, peeled
3 tablespoons mayonnaise
Black pepper to taste
1 tablespoon prepared horseradish
1 tablespoon honey or maple syrup
1 tablespoon apple cider

Steps:

Combine all ingredients in a blender or food processor and process until smooth.

Nutrition Facts : @context http, Calories 262, UnsaturatedFat 15 grams, Carbohydrate 26 grams, Fat 17 grams, Fiber 6 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 1233 milligrams, Sugar 17 grams, TransFat 0 grams

Tips:

Choose the right mustard seeds: Yellow mustard seeds are the most common type used for sweet mustard, but you can also use brown or black mustard seeds for a more pungent flavor.
Toast the mustard seeds: Toasting the mustard seeds before grinding them will help bring out their flavor.
Use a good quality vinegar: The type of vinegar you use will also affect the flavor of your mustard. A good quality white wine vinegar or apple cider vinegar is a good choice.
Add sugar or honey to taste: The amount of sugar or honey you add will depend on how sweet you want your mustard to be.
Let the mustard rest: After you've mixed all the ingredients together, let the mustard rest for at least 24 hours before using it. This will allow the flavors to meld together.

Conclusion:

German-style sweet mustard is a delicious and versatile condiment that can be used on a variety of foods. It's perfect for dipping pretzels, sausages, and schnitzel. It can also be used as a marinade or glaze for chicken, pork, and vegetables. With its sweet and tangy flavor, German-style sweet mustard is sure to please everyone at your table.