Mustard Cheddar Pretzel Buns

By Maureen Gualtieri

The success of these buns rests on the quality of the cheddar and the mustard you use. We recommend a sharp, old cheddar — but not one so old it becomes crumbly and difficult to grate! The Hot & Seedy mustard from DFC works best here; the classic flavours complement the cheese well, and the seeds make for a fun, crunchy texture. Enjoy these buns with a hearty chili or butternut squash soup, or on their own with a bit of butter for snacking!

Mustard Cheddar Pretzel Buns


(Yield: 16 buns)

4 1/4 c all-purpose flour

2 tsp granulated sugar

1 tbsp quick rise yeast

1 tsp fine sea salt

1 1/4 c cheddar cheese, grated

1 2/3 c milk

1/3 c DFC Hot & Seedy mustard

Flaky sea salt

Sesame seeds

Reserve 1 cup of the flour. In a large bowl, combine the remaining flour, sugar, fine sea salt, yeast, and grated cheese. Heat the milk and mustard together until steaming (125F) and stir into dry ingredients. Mix in enough of the reserved flour to make a soft dough that does not stick to the side of the bowl. Turn dough out onto a floured surface and knead until soft and elastic, about 8 min. Cover and let rise for 10 min.

Divide dough into 16 equal pieces, and roll each piece into a 20-inch rope. Shape the rope into a pretzel: curve the ends of the rope to make a circle, cross the ends at the top, twist ends once, and lay the twisted ends over the bottom of the circle. Place completed pretzel buns on parchment-covered baking sheets, cover, and let rise in a warm place for 15 min. While waiting, preheat your oven to 375F.

Brush tops of buns with water and sprinkle with sesame seeds and flaky sea salt. Bake for 12 – 15 min in your 375F oven. Remove when golden and toasty-looking. Allow to cool, then dig in!

Have a look at the visual steps

) Ingredients, from left to right: Fresh milk; sharp cheddar cheese; all-purpose flour; DFC’s Hot & Seedy Mustard; sea salt; and, on plate, sesame seeds, instant yeast, and sugar.
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