Soft Pretzels with Grainy Mustard
Warm, chewy pretzels with a crispy salt crust served with spicy whole-grain mustard
- 2.25 tspactive dry yeast
- 1 cupwarm water (110°F)
- 1 tbspbrown sugar
- 3 cupall-purpose flour
- 1 tspkosher salt
- 2 tbspunsalted butter, softened
- 0.5 cupbaking soda
- 10 cupwater (for baking soda bath)
- 1 wholeegg yolk
- 1 tbspwater (for egg wash)
- 2 tbspcoarse pretzel salt or sea salt
- 0.5 cupwhole-grain mustard (for serving)
Shape pretzels up to 4 hours ahead and refrigerate before the baking soda bath. Dough can be made 24 hours ahead and refrigerated after the first rise. Reheat baked pretzels at 350°F for 5 minutes.
- 1Dissolve yeast and brown sugar in warm water (110°F) in a large bowl. Let sit 5 minutes until foamy.
- 2Combine flour and kosher salt. Add the yeast mixture and softened butter. Mix until a shaggy dough forms, then turn out onto a lightly floured surface.
- 3Knead dough for 8 minutes until smooth and elastic. Place in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm spot for 1 hour until doubled.
- 4Preheat oven to 450°F (230°C). Line two baking sheets with parchment paper and grease lightly.
- 5Punch down dough and divide into 12 equal pieces. Roll each into a 20-inch rope on a clean surface.
- 6Shape each rope into a pretzel: form a U, cross the ends twice to create a twist, then fold the ends down to meet the bottom of the U and press lightly to adhere.
- 7Bring 10 cups water to a boil in a wide pot and carefully add baking soda (it will bubble). Reduce to a simmer. Poach each pretzel 30 seconds per side with a slotted spatula, then transfer to baking sheets.
- 8Whisk egg yolk with 1 tablespoon water. Brush each pretzel generously, then sprinkle with coarse salt.
- 9Bake 12 to 15 minutes until deep golden brown, rotating pans halfway through.
- 10Serve warm with whole-grain mustard. Best eaten within 1 hour of baking.
Baking soda bath is essential for that authentic dark, chewy crust. Don't skip the coarse salt - use pretzel salt or coarse sea salt. Serve within an hour of baking for best texture. The dipping sauce can be varied - try beer cheese or honey mustard for variety.
German immigrants brought pretzel-making to Pennsylvania in the 18th century. By Prohibition, soft pretzels were a staple bar snack across America - the salt encouraged drinking. Street vendors and speakeasies alike served them warm with mustard, creating an iconic pairing that endures today.