Sweet Potato Pretzel Knots With Curried Mustard
[Vegan]

To Make the Pretzels:

1. Combine the 1/2 cup warm water and the maple syrup in a measuring cup. Sprinkle the yeast on top. Set aside for 5 minutes, or until the mixture foams.
2. In a large bowl whisk together the flours and salt. When yeast has finished proofing, add it to the flour, along with the sweet potato purée, oil, and water. Mix with a large wooden spoon until it is too hard to stir.
3. Empty the dough onto a well-floured surface and knead by hand until smooth, about 5-8 minutes. Try to add no more than an extra 1/2 cup flour.
4. Place dough in a large oiled bowl and cover with plastic wrap. Let it rise in a warm dry place for about 1 1/2 hours.
5. Preheat oven to 430°F and line two baking trays with parchment paper.
6. Once the dough has risen, divide it into 12 pieces. Roll each piece into a 5 or 6-inch rope. Tie each rope in a knot and place on floured surface and let rest a few minutes.

For the Bath and To Bake:

1. Bring the 8 cups of water to a boil in a large shallow saucepan then add the baking powder. Place the pretzels (3 at a time), knot side down, in the boiling water for 30-45 seconds. Remove them with a slotted spoon and place on baking tray, knot side up. Sprinkle each knot with coarse sea salt.
2. Bake for approximately 14 minutes. Transfer to a wire rack and let cool 5 minutes before serving with the mustard.

To Make the Mustard:

1.  Mix together the mustard ingredients in a small bowl.