Homemade Soft Pretzels Recipe with Mustard Dipping Sauce
These Homemade Soft Pretzels are easy to make and will melt in your mouth with chewy, salty delicious flavor!
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Homemade Soft Pretzels
Making food at home is almost always better than store-bought and these soft pretzels are no exception.
You can buy some pretty good soft pretzels, but nothing is going to beat these soft, chewy, salty homemade pretzels. They are just that good.
They take a little extra effort than most of my recipes, but the end result is 100% worth it. They’re seriously amazing. Once you make them, you will be addicted. I promise you that.
Also, I’ve heard that using the right pretzel salt makes a huge difference. I used Boise Salt Co. Pretzel Salt and it will heavenly. There is no need to look any further and it’s pretty affordable. Now on to the pretzel making my friends!
How to Make Homemade Soft Pretzels:
In a large mixing bowl (or using a stand mixer with a dough hook), stir together the water, sugar, and salt until the sugar is dissolved. Sprinkle yeast over the top and allow to sit for 5 minutes.
Add the flour to the bowl and stir consistently adding the butter in a slow drizzle.
Knead the dough on a floured surface for 5 minutes or until a smooth ball forms.
Grease a clean bowl with oil and transfer the dough to the oiled bowl. Cover with a clean tea towel and rest in a warm spot, free of drafts, for 1 hour or until doubled in size.
Preheat oven to 450 degrees. Line a baking sheet with parchment paper and spray with cooking spray.
Fill a large stockpot about halfway with water, add baking soda and bring to a boil.
Meanwhile, grease a clean surface lightly with oil. Divide dough into 8 to 10 equal portions. Roll out each dough portion into a rope about 24 inches long.
Twist dough into pretzel shape by creating a U. Twist loose ends together and fold the twist back over to the middle of the U and press together.
One at a time, drop pretzels into the boiling water and allow to boil for 30 seconds. Remove using a slotted turner and immediately place on the prepared baking sheet.
Mix together water and egg yolk. Brush over pretzels and immediately sprinkle with kosher salt.
Bake for 12 to 14 minutes or until the pretzels are golden brown.
Whisk together the mustard ingredients and serve with warm pretzels.
Want more delicious bread recipes? Here are a few of my favorites:
- Homemade Yeast Dinner Rolls
- English Muffin Bread
- Cheddar and Green Onion Biscuits
- Herb and Cheddar Squash Bread
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Homemade Soft Pretzels
Ingredients
To Make Pretzels:
- 4 ½ cups all purpose flour
- 1 ½ cups warm water
- 4 teaspoons sugar
- 2 teaspoons salt
- 3 teaspoons active dry yeast
- ½ cup 1 stick butter, melted
- 10 cups water for boiling
- ⅔ cup baking soda for boiling
- 2 egg yolks for egg wash
- 2 tablespoons water for egg wash
- coarse pretzel salt
To Make Mustard Dip:
- ½ cup mayonnaise
- ½ cup creole (or spicy) mustard
- ¼ cup yellow mustard
- ¼ cup honey
Instructions
- In a large mixing bowl (or using a stand mixer with a dough hook), stir together the water, sugar, and salt until the sugar is dissolved. Sprinkle yeast over the top and allow to sit for 5 minutes.
- Add the flour to the bowl and stir consistently adding the butter in a slow drizzle.
- Knead the dough on a floured surface for 5 minutes or until a smooth ball forms.
- Grease a clean bowl with oil and transfer the dough to the oiled bowl. Cover with a clean tea towel and rest in a warm spot, free of drafts, for 1 hour or until doubled in size.
- Preheat oven to 450 degrees. Line a baking sheet with parchment paper and spray with cooking spray.
- Fill a large stockpot about halfway with water, add baking soda and bring to a boil.
- Meanwhile, grease a clean surface lightly with oil. Divide dough into 8 to 10 equal portions. Roll out each dough portion into a rope about 24 inches long.
- Twist dough into pretzel shape by creating a U. Twist loose ends together and fold the twist back over to the middle of the U and press together.
- One at a time, drop pretzels into the boiling water and allow to boil for 30 seconds. Remove using a slotted turner and immediately place on the prepared baking sheet.
- Mix together water and egg yolk. Brush over pretzels and immediately sprinkle with kosher salt.
- Bake for 12 to 14 minutes or until the pretzels are golden brown.
- Whisk together the mustard ingredients and serve with warm pretzels.
