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Close-up of golden brown pretzel bites in a white paper-lined bowl, accompanied by a cup of honey mustard sauce on the side, on a light textured surface.
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5 from 5 votes

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! 
Course 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

  • 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. 
    Process photo for making Soft Pretzels, of yeast blooming in warm water, in a glass bowl. Situated against a white marble counter top.
  • 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.
    Process photo for making Soft Pretzels, flour being slowly mixed into water and yeast in a glass bowl. For making pretzel dough.
  • 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. 
    Process photo for making Soft Pretzels, pretzel dough in a disk, sprinkled with flour, on a white marble countertop. Ready to be rolled out.
  • 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. 
  • Meanwhile, turn the dough out of the bowl back onto your work surface, and cut into 6 portions. 
    Process photo for making Soft Pretzels, the pretzel dough has been cut into individual sections. Sitting on a white marble countertop, with the glimpse of a sharp chef's knife in the upper right-hand corner of the frame.
  • Roll each of the dough balls into approximately 20-inch ropes.
    Process photo for making Soft Pretzels, the pretzel dough that has been rolled out into longs strands for cutting into pretzel bites.
  • Cut the ropes into 1.5-inch pieces to make your pretzel bites.
    Process photo for making Soft Pretzels, the pretzel dough that has been rolled out is cut into bite-sized pieces.
  • 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 alkaline water before baking.
  • Lift the bites out of the boiling water and place onto the prepared baking sheet, making sure they all have a little elbow room.
    Process photo for making Soft Pretzels, pretzel dough bites on parchment paper after boiling, brushed with an egg wash and sprinkled with coarse sea salt.
  • 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 Pretzel Bites after baking in the oven, golden brown. Situated on a parchment lined baking sheet.

Honey Mustard Dipping Sauce

  • Add mayonnaise, Dijon mustard, yellow mustard, honey, and fresh lemon juice to a bowl. 
    Ingredients for making Honey Mustard Dipping sauce in a metal bowl, just prior to mixing. Situated on a a white marble countertop.
  • Whish until thoroughly combined
    Honey Mustard Dipping Sauce whisked together in a metal bowl that is situated on a white marble countertop.

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.