Beet Soft Pretzels

What to do

1. Combine the water, brown sugar and yeast in the bowl of a stand mixer and mix with the dough hook until combined and let sit for 5 minutes.
2. Add the coconut oil, beet juice, beer, salt, and flour to the mixture and mix on low-speed until combined. Increase the speed to medium and continue kneading until the dough is smooth and elastic and begins to pull away from the sides of the bowl, about 3 to 4 minutes. If the dough is too wet, add 1 or 2 tablespoons of flour until dough comes away from bowl. Coat the mixing bowl with oil, add the dough, and cover bowl with a damp towel and place in a warm area until the dough doubles in size, about 1 hour.
3. Meanwhile, make the mustard. In a blender, combine the beets and a ½ cup of the Dijon mustard and blend until smooth and stained pink.
4. Preheat the oven to 425°F. Bring a large pot of water to a boil.
5. Divide the pretzel dough into 8 equal balls, roll each piece of dough into a log, enclosing the sides by pinching the seams together. Roll the dough with your hands to form an even cylinder with slightly tapered ends. Shape the pretzels and place onto 2 parchment paper lined baking sheets.
6. Combine the water and lye in a deep glass bowl and carefully stir until dissolved. Set aside in safe place.
7. Boil 2 pretzels at a time in boiling water for 30 seconds and remove with a flat slotted spatula or a spider. Place pretzels onto prepared baking sheets. Using gloves and protective gear or clothing, brush the tops of the boiled pretzels with the lye mixture, being careful not to splash any excess. Season generously with rock salt and bake for 11 to 12 minutes or until pretzels are light golden brown on the tops.
8. Remove pretzels from oven and let cool 5 minutes. Swirl the beet mustard, remaining Dijon mustard, and whole grain mustard into a small serving bowl. Serve warm.

*Best enjoyed day of and best stored in an airtight container in the freezer to reheat and enjoy on another day.