Description
These soft pretzels are perfectly salty with a side of sweet honey-mustard sauce to satisfy anything you are craving.
Ingredients
Units
Scale
- 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