One of the most difficult decisions for me is “Sweet or Salty”. I know you struggle with this one too. It’s not a decision that one can make lightly, and more often then not, I opt for sweet. However, there are those times when it’s not about the sugar, but rather that salty crunchiness.
The solution is whipping up a batch of homemade Soft Pretzels. Don’t be intimidated, you can do this. They’re really easy, and so worth the effort. The end result is salty and crunchy on the outside, and soft and doughy on the inside. They’re best right out of the oven. I serve them on family poker night with a Honey Mustard Dipping Sauce. These are so good, I usually make two batches…and there’s never any left.
Get the recipe for the Honey Mustard Sauce here.
PrintHomemade Soft Pretzels
- Yield: 8 pretzels 1x
Description
These soft pretzels are perfectly salty with a side of sweet honey-mustard sauce to satisfy anything you are craving.
Ingredients
- 1 cup warm water (approx. 105°F / 40°C)
- 1 1/2 teaspoons granulated sugar
- 2 1/4 teaspoons active dry yeast
- 3 cups all-purpose flour
- 1 teaspoon kosher salt
- 10 cups water
- 1/2 cup baking soda
- 1 egg, lightly beaten
- 1 teaspoon cold water
- Pretzel salt (coarse salt)
Honey Mustard Dipping Sauce:
- 3 tablespoons Dijon mustard
- 3 tablespoons honey
- 1 tablespoon mayonnaise
- 1 teaspoon apple cider vinegar
Instructions
- In the bowl of an electric mixer, place the 1 1/2 teaspoons of sugar, then pour the 1 cup of warm water over top and stir. Sprinkle the yeast on top, and let it stand for 10 minutes until it becomes foamy.
- In another bowl, whisk the flour with the kosher salt. Using the dough hook on your electric mixer on medium speed, begin to add the flour mixture to the yeast mixture, 1/2 cup at a time, until a smooth, elastic dough forms. Mix on medium speed for about 5–6 minutes. Turn the dough out and knead a few times on a lightly floured surface until smooth and elastic.
- Place the dough in a well-oiled bowl and turn to coat. Cover with plastic wrap and let rise for about 1 hour, until doubled in size. Punch the dough down to release air bubbles, cover, and let rest 5 minutes.
- Preheat the oven to 425°F (220°C). Cut the dough into 8 equal portions. Working one at a time (keep the others covered), roll each portion into a 20-inch rope with tapered ends. Twist into the traditional pretzel shape. Place on a parchment-lined baking sheet sprayed with cooking spray. Cover and chill in the fridge for 10 minutes.
- Fill a large pot or Dutch oven with water and bring to a simmer. Slowly add the baking soda and reduce to a gentle simmer. Gently lower one pretzel at a time into the water for 45 seconds. Remove and place on a sprayed wire rack.
- Beat the egg with 1 teaspoon cold water and brush over each pretzel. Sprinkle with coarse pretzel salt. Transfer to parchment-lined baking sheets (4 per sheet) and bake at 425°F for 15–17 minutes, until golden brown. Cool on a wire rack. Best eaten the same day; re-crisp in the oven the next day if needed.
- Make the honey mustard sauce: whisk together the Dijon mustard, honey, mayonnaise, and apple cider vinegar until smooth. Serve alongside the pretzels.
Notes
Chilling the shaped pretzels for 10 minutes before the baking-soda bath makes them easier to handle and helps them keep their shape. Pretzels are best eaten the day they’re made but can be re-crisped in a 350°F oven for a few minutes.
- Category: Baking, Snack
Frequently Asked Questions
What is the best way to achieve the perfect salty crunch on my pretzels?
To achieve that salty crunch, make sure to properly boil the shaped pretzels in a baking soda solution before baking them.
Can I use a different dipping sauce instead of honey mustard?
Yes, you can use any dipping sauce you prefer, but the honey mustard sauce pairs particularly well with the pretzels’ salty flavor.
How can I ensure my pretzels are soft and doughy on the inside?
Ensure that you don’t overcook the pretzels; bake them just until they are golden brown, and they will stay soft and doughy inside.
