[postlink]https://theworldrecipes.blogspot.com/2010/04/how-to-make-pretzel-out-of-mustard.html[/postlink]http://www.youtube.com/watch?v=X6bDW6ulijwendofvid
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Turn your favorite mustard into a crispy pretzel:
240 g water
10 g white wine vinegar
80 g stone ground mustard
20 g ground mustard seed
8 g salt
5 g onion powder
10 threads saffron
1/2 tsp xanthan gum (optional)
380 g tapioca starch
Blend everything except tapioca starch for at least 1 minute
Carefully measure tapioca starch and add liquid mixture. Combine to form a dough of sorts. Your dough will actually be a non-Newtonian fluid, meaning it is neither a liquid or a solid. Apply quick pressure to the dough and it will react like a solid, be gentle and it will flow like a liquid.
Roll a portion of the dough between two sheets of plastic wrap. Here I used silpats as a guide for thickness. Steam each dough sheet for about 10 minutes, or until translucent. Allow the cooked dough to cool.
Remove the dough from the plastic and cut into shapes using a pretzel shaped cookie cutter. Lay each chip on the tray of a dehydrator. Dehydrate on low overnight or until completely dry.
Fry the dried dough at 400 degrees F for about 10 seconds. The chips will rapidly puff and increase about 3x in size. Season slightly with ground kosher salt.
Take a look at
Paleo Cookbook By Nikki Young.
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