My good friend Chef Bob is back and we’ve been having fun creating recipes. Pictured is an acorn pretzel with 3 kinds of wild mustards. On the left is a recipe from Rose Barlow’s website Prodigal Gardens for a wild greens mustard. We used agave nectar in place of maple syrup, and I soaked the mustard seeds in wild mustard flower vinegar. Read this post for making the vinegar. The mustard in the middle is a prickly pear pad combo, and the one on the right is a sweet chokecherry and agave nectar mustard. I tried to get Topanga State Park to let me do a 2-day wild mustard festival as part of the Park’s Land Management strategy, but that didn’t get too far.
Here’s Chef Bob working some of the dough. We made a plain white dough using unbleached white flour, along with the acorn dough, for contrast. Had a lot of fun rolling it out and making wacky designs. Below is my son…eyes closed…who ate this whole braid I made in less than 5 minutes.
3 ½ c unbleached white flour
½ c acorn flour
1 t sugar
1 package active dry yeast
1 ½ c warm water
1 quart water
Mix 1 ½ cups flour with yeast, sugar, and ½ tsp salt. Add warm water and either beat with mixer or mix by hand. Gradually add remaining flours, then turn onto a floured area to knead. Place kneaded dough into greased bowl, cover, and let rise in warm area for roughly 1 hour. Punch down and turn onto floured area again to roll into long strands. Create your shapes, cover, and let rise for 30 minutes. Boil water, adding some salt, bring it down to a simmer and drop pretzels in water for roughly 20 seconds. Put them onto a well-greased baking sheet and cook 15 minutes in 375° oven. Pull them from the oven ½ way through cooking, and sprinkle on coarse salt.