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Soft Pretzels with Honey Mustard Dipping Sauce

Oh yes, Soft Pretzels with Honey Mustard Dipping Sauce. The pretzel stores in the mall can't hold a candle to these warm pillowy bites! 

Category Appetizer
Cuisine American
Keyword pretzels
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 5 dozen
Author Mean Green Chef

Ingredients

Pretzels

  • 1 1/2 cups (360 ml) warm water, plus 9 cups for boiling
  • 1 packet yeast, active dry
  • 1 teaspoon pink Himalayan sea salt or Kosher sea salt, finely ground
  • 1 Tablespoon brown sugar, light brown
  • 1 Tablespoon brown butter, or sub regular butter
  • 4 1/4 cups (530 grams) all-purpose flour, + extra for dusting counter
  • 1/2 cup (90 grams) baking soda, for boiling water
  • 1 large egg, beaten
  • Kosher sea salt, coarse for sprinkling

Honey Mustard Dipping Sauce

  • 1/2 cup (110 grams) mayonnaise
  • 2 Tablespoons Dijon mustard
  • 1 Tablespoon yellow mustard
  • 2 Tablespoons honey
  • 1/2 Tablespoon lemon fresh lemon juice

Instructions

Pretzels

  1. Add the yeast and 1 1/2 cups of warm water to a bowl, whisk and set aside for 5 minutes. Stir in the sea salt, brown sugar, and melted brown butter, whisk gently until combined. 

  2. Begin adding the flour a scoop at a time, mixing with a wooden spoon after each addition. The dough will be very sticky at first, keep adding the flour a cup at a time until it is no longer sticky. Touch the dough with your finger and once it bounces back it's ready to knead.

  3. Turn out onto a lightly floured counter top or cutting board and knead for 3 minutes.  Shape into a ball and place in a lightly oiled (olive oil) mixing bowl. Cover with a kitchen towel and allow to rest for  10 minutes. 

    Soft pretzel dough in a disk ready to be rolled out
  4. Preheat oven to 425°F /218°C) line 2 baking sheets with parchment paper and set aside. Add the reserved 9 cups of water and 1/2 cup of baking soda to a heavy-bottomed pot, turn on the heat and begin to bring to a boil. 

  5. Meanwhile, turn the dough out of the bowl back onto your work surface, and cut into 6 portions. 

    Soft pretzel dough ready to be rolled out and cut or shaped
  6. Roll each of the dough balls into approximately 20-inch ropes.

    Soft pretzel dough that has been rolled out and ready to be cut.
  7. Cut the ropes into 1.5-inch pieces to make your pretzel bites.

    Soft pretzel dough that has been rolled and cut
  8. Now that your water has come to a boil, begin dropping in pretzel bites 10-15 at a time and boil for 20-30 seconds. No longer as a metal taste can develop. 

    Pretzel bites boiling in water
  9. Lift the bites out of the boiling water and place onto the prepared baking sheet, making sure they all have a little elbow room.

    Soft pretzels ready to be abked in the oven in an egg wash.
  10. Now beat the egg and brush over the tops of the pretzel bites, sprinkle with coarse ground Kosher sea salt. Bake in the oven for 20 minutes or until golden brown. 

    Soft Pretzels on a white parchment background

Honey Mustard Dipping Sauce

  1. Add mayonnaise, Dijon mustard, yellow mustard, honey, and fresh lemon juice to a bowl. 

    Ingredients for honey mstard sauce
  2. Whish until thoroughly combined

    Honey Mustard Sauce being made for soft pretzels.

Recipe Notes

  • Prep time is approximate.
  • Best eaten the same day. 
  • Soft Pretzels can be stored at room temperature up to 2 days. 
  • To freeze, wrap in plastic wrap and then heavy-duty foil up to 1 month. 
  • To reheat, preheat oven to 275°F/135°C and bake for 5-10 minutes.