Mustard, ranked
Sweet Bavarian wins. Here’s the rest of the list, and why.
A pretzel without mustard is still a good pretzel. A pretzel with the right mustard is dinner.
- Sweet Bavarian. Coarse, brown and sweet, made with sugar or honey. In Munich it comes with white sausage and a soft pretzel, and people eat the lot before lunch. It’s the reason this list exists.
- Spicy brown. Coarser and hotter than yellow, with a vinegar bite. Great with hard pretzels.
- Wholegrain. Whole seeds that pop when you bite them. Best with a soft pretzel and a bit of cheese.
- Dijon. Sharp enough to tingle your nose. Brilliant, in small amounts.
- Honey mustard. Fine. It’s sweet enough to make a dry wine taste sour, so pour something off-dry with it.
- Plain yellow. A hot dog’s best friend. Not a pretzel’s.
As for the glass, sweet mustard likes a little sweetness in the wine too. Try an off-dry Riesling or a demi-sec sparkling wine.