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Pretzel with mustard Recipe

German · Snack · 35 min total

A classic soft pretzel with a golden-brown crust and chewy interior, served with a tangy mustard dipping sauce.

Ingredients

• 1 1/2 cups warm water (110°F)
• 1 tablespoon sugar
• 2 teaspoons active dry yeast
• 4 cups all-purpose flour
• 1 teaspoon salt
• 2 tablespoons unsalted butter, melted
• 10 cups water
• 2/3 cup baking soda
• 1 large egg, beaten
• coarse sea salt for topping
• 1/2 cup whole grain mustard
• 2 tablespoons honey

Instructions

1. In a small bowl, combine warm water, sugar, and yeast. Let stand 5 minutes until foamy.
2. In a large bowl, mix flour and salt. Add yeast mixture and melted butter; stir until dough forms. Knead on a floured surface for 5 minutes until smooth.
3. Place dough in a greased bowl, cover, and let rise in a warm place for 1 hour until doubled.
4. Preheat oven to 450°F. Line baking sheets with parchment paper.
5. In a large pot, bring 10 cups water and baking soda to a boil.
6. Divide dough into 8 pieces. Roll each into a 24-inch rope. Shape into a pretzel: form a U, cross ends, twist once, and press onto bottom of U.
7. Boil each pretzel for 30 seconds per side. Remove with slotted spoon and place on prepared sheets.
8. Brush pretzels with beaten egg and sprinkle with coarse salt.
9. Bake for 12-15 minutes until deep golden brown. Cool on wire rack.
10. Mix mustard and honey for dipping sauce. Serve pretzels warm with sauce.

Tips

• For a softer pretzel, reduce baking soda to 1/3 cup.
• Store leftover pretzels in an airtight container for up to 2 days; reheat in oven.
• Add sesame seeds or poppy seeds along with salt for variation.

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