Overhead photo of Soft Pretzels with Honey Mustard Dipping Sauce. Mean Green Chef
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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. 

    Warm water and yeast blooming to make Soft Pretzels. Mean Green Chef
  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.

    Overhead photo of Soft Pretzel dough ready to be rolled out and cut. Mean Green Chef
  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. 

    Overhead photo of Soft Pretzel dough ready to be rolled out and cut. Mean Green Chef
  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. 

    Boilg pot of water with baking soda for cooking soft pretzels. Mean Green Chef
  5. Meanwhile, turn the dough out of the bowl back onto your work surface, and cut into 6 portions. 

    Overhead photo of Soft Pretzel dough ready to be rolled out and cut. Mean Green Chef
  6. Roll each of the dough balls into approximately 20-inch ropes.

    Overhead photo of Soft Pretzels after being rolled out, ready to be cut and then boiled in a baking soda bath. Mean Green Chef
  7. Cut the ropes into 1.5-inch pieces to make your pretzel bites.

    Overhead photo of Soft Pretzels after being cut and ready for a baking soda bath. Mean Green Chef
  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. 

    Overhead photo of Soft Pretzels being boiled in a baking soda bath before being baked. Mean Green Chef
  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.

    Overhead photo of Soft Pretzels after being boiled in a baking soda bath, brushed with egg and ready to be baked. Mean Green Chef
  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. 

    Overhead photo of Soft Pretzels cooling after being baked on a sheet pan lined with parchment paper. Mean Green Chef

Honey Mustard Dipping Sauce

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

    Ingredients for Honey Mustard Dipping sauce that goes with soft pretzels. Mean Green Chef
  2. Whish until thoroughly combined

    Overhead photo of Honey Mustard Dipping Sauce in a large metal bowl with whisk. Mean Green Chef

Recipe Notes