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1
Combine the olives, anchovy, garlic, olive oil and black pepper in a food processor and process until the mixture is smooth, about 15 seconds.
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2
Set aside.
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3
Combine the yeast, sugar, and 1 tablespoon of the oil in the bowl of an electric mixer fitted with a dough hook.
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4
Add the milk.
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5
With the mixer on low speed, beat the mixture for about 4 minutes to dissolve the yeast.
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6
If the yeast mixture doesn't begin to foam after a few minutes, it means it's not active and will have to be replaced.
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7
Add the flour, salt and olive mixture to the yeast mixture.
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8
Mix on low speed until it lightly comes together, then increase the speed to medium and beat until the mixture pulls away from the sides of the bowl, forms a ball, and climbs slightly up the dough hook.
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9
Remove the dough from the bowl.
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10
Coat the dough with the remaining teaspoon vegetable oil.
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11
Return the dough to the bowl and turn it to oil all sides.
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12
Cover the bowl with plastic wrap, set in a warm, draft-free place, and let rise until doubled in size, about 2 hours.
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13
Remove the dough from the bowl and turn it onto a lightly floured surface.
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14
Preheat the oven 350 degrees F. Roll the dough into 12 by 10-inch rectangle.
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15
Cut into 20 strips, 12 by 1/2-inches.
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16
Gently pull each strip into a rope about 16 inches long.
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17
To form the pretzels, cross one end over the other to form a circle, overlapping about 4 inches from each end.
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18
Take one of the ropes in each hand and twist once at the point where the dough overlaps.
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19
Carefully lift each end across to the edge of the circle opposite it.
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20
Tuck the ends under the edges to form a pretzel shape.
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21
Lightly moisten the ends with water to seal completely.
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22
Place the pretzels on the prepared baking sheet.
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23
Bake for 5 minutes.
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24
Remove from the oven.
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25
Bring 1 gallon of salted water to a boil.
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26
Add several of the pretzels at a time in the boiling water.
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27
Cook for 2 minutes on each side.
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28
With a slotted spoon remove from the water.
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29
Drain on paper-towels.
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30
Bring the water back to a boil and repeat the cooking process.
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31
Regrease the baking sheet.
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32
Place the pretzels on the baking sheet.
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33
Whisk the egg whites and water together.
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34
Using a pastry brush, brush each pretzel with the egg wash. Sprinkle each pretzel with the kosher salt.
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35
Bake for 20 to 25 minutes or until golden brown.
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36
Remove from the oven and serve warm with Creole Mustard.
