Olive And Garlic Pretzels | Emerils.com

Ingredients

• 3/4 cup pitted kalamata or other brine-cured black olives
• 2 anchovy fillets, drained
• 2 tablespoons olive oil
• 1 tablespoon chopped garlic
• Pinch of freshly ground black pepper
• One 1/4-ounce envelope active dry yeast
• 2 tablespoons sugar
• 2 tablespoons vegetable oil
• 1 1/2 cups warm (about 110?F) milk
• 4 to 4 1/2 cups bleached all-purpose flour
• 1 teaspoon salt
• 1 tablespoon kosher salt
• 1 cup Creole or other spicy whole-grain mustard for dipping (optional)
• 1 large egg yolk, beaten with 1 tablespoon water, for glaze