Soft Pretzels with Honey Mustard Dipping Sauce
Deliciously fluffy and salty soft pretzels, with a sweet and tangy dipping sauce.
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.