Soft Pretzels with Honey Mustard Dipping Sauce

Soft pretzels are one of those snacks where the cravings are RANDOM but they hit HARD. For me anyways…

Last year while I was visiting the Gold Coast, it was pouring rain for all of my 4 days there – so I made it a bit of a foodie tour. One day I really wanted authentic, German-style soft pretzels. Lucky enough, there was a German restaurant a short walk from my hostel! So I rain-suited up and walked over. Unfortunately I got completely ignored by all of the staff (??), but ended up getting the best dessert of my life from the next restaurant on my list. And then made some delicious pretzels for myself when I got home. All’s well that ends well I guess!

This recipe is fairly straight-forward, just gotta get through the waiting time for letting the yeast rise!

Then the fun part – shaping! Don’t stress too much about making them perfect, since the flavour will be the same regardless. The first few are tough, but once you get the hang of it it’s fun. I promise.

This is the classic shape, but you can also do hearts, pretzel twists… whatever you’d like!

Then the baking soda bath, and bake time. I like to prep my dipping sauce while the pretzels bake, so once they are out I can just butter brush, sprinkle with salt, DIP and DIG IN!

Print Recipe

Soft Pretzels with Honey Mustard Dipping Sauce

Deliciously fluffy and salty soft pretzels, with a sweet and tangy dipping sauce.

Prep Time30 mins

Rising Time1 hr

Total Time1 hr 40 mins

Course: Breakfast, Side Dish, Snack

Keyword: pretzel, sauce, yeast

Servings: 6

Ingredients

Pretzels

• 1 cup milk warm
• 2¼ tsp yeast
• 1 tsp white sugar
• 2 tbsp butter melted
• 2 tbsp brown sugar
• 1 tsp salt
• 2½ cups flour plus more, as needed

Topping

• 3 tbsp baking soda
• 2 cups water hot
• 1 tbsp butter melted
• chunky sea salt for sprinkling, to taste

Dipping Sauce

• 3 tbsp mayonnaise
• 3 tbsp Dijon mustard
• 3 tbsp honey
• 2 tsp yellow mustard

Instructions

Pretzels

• Whisk yeast and white sugar into warm milk, and let stand for 10 minutes. Yeast should activate and mixture should be bubbly.
• Using the dough attachment on a stand mixer (or by hand), mix in brown sugar, melted butter, salt, and about half of the flour.
• Add remaining flour slowly, allowing it to fully combine before adding more. You may need to add more than the 2½ cups if the dough is too sticky. It should form a smooth dough that pulls away from the sides of the bowl.
• Cover the bowl with plastic wrap or a clean towel, and let rest in a warm place for about an hour.
• After the dough has risen and doubled in size, preheat the oven to 450°.
• On a floured surface, divide the dough into 6 equal portions. Roll each one into a long rope, twisting to form a pretzel shape. You want these to be thin – they will rise as they bake.
• Mix hot water and baking soda together. Dunk each pretzel twist into the baking soda bath before placing on baking sheets lined with parchment paper or silicone mats.
• Bake 8-10 minutes, until golden brown.
• Brush the pretzels with melted butter and sprinkle with sea salt.

Dipping Sauce

• Whisk all ingredients together until smooth.

Notes

Pretzels are best enjoyed fresh out of the oven, or the same day as baking. They will keep up to 5 days in a sealed container, but are noticeably less fluffy.