Mustard for Battle
- 2 1/2 cups of warm water
- 1 teaspoons salt
- 2 tablespoons brown sugar
- 2 teaspoons instant yeast
- 1 tablespoon melted butter
- 4 cups flour or more if needed
- 1/3 cup baking soda
- 6 to 8 cups of water
- 1 beaten egg
- Coarse sea salt
- 3 tablespoons whole yellow mustard seeds
- 3 tablespoons whole brown mustard seeds
- 1 tablespoon mustard powder
- light beer – just enough to soak the mixture
- 2 tablespoons cider
- 2 teaspoons salt
- 3 tablespoons honey
- Pinch of cumin
Grind the whole mustard seeds roughly, just enough to crack them open. Pour the mustard seeds into a small bowl, followed by the mustard powder and beer. Let this sit for about 10 minutes and add the remaining ingredients. Cover and let it sit in the fridge overnight.
For the bites:
Combine the water, salt, brown sugar, and yeast in a large bowl, stirring until the salt and sugar has dissolved and the yeast has bloomed. Stir in the butter and then add the flour gradually, one cup at a time until you have a not sticky dough that bounces back when poked. Place in a lightly graced bowl, cover with towel and leave it sit in a warm place at least for an hour until the size is doubled.
In a medium pot, over high head bring the 6-8 cups of water to boil and add the soda. Divide the dough to four pieces and roll each into a rope a little under 1 inch thick. Slice it into bite sized pieces.
Working with several at a time drop them into the boiling water. They should sink then bob up to the top of the water, then puff up all over a span for about 20 to 30 seconds.
Once they are puffed scoop them out and place into a baking sheet. Preheat the oven to 425 F. You will have to bake these in two batches. Arrange the bites into the sheet so that they are not touching each other. Brush them with the beaten egg and sprinkle with salt. Bake until they turn golden brown.