Friend prepared this for dinner, and it was an absolute sensation, had to snag the recipe.

These homemade pretzels are soft and chewy on the inside and have a beautiful golden brown crust. They’re perfect for dipping in the creamy and flavorful mustard dip!

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Pretzels with Creamy Mustard Dip

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Ingredients:

For the Pretzels:

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Ingredient Quantity
Warm water (110°F to 115°F) 1 and ½ cups
Sugar 1 tablespoon
Kosher salt 2 teaspoons
Active dry yeast 1 package
All-purpose flour 4 cups, plus more for kneading
Unsalted butter, melted 2 ounces
Vegetable oil For greasing the bowl
Water 10 cups
Baking soda ⅔ cup
Egg yolk, beaten with 1 tablespoon water (egg wash) 1 large

For the Creamy Mustard Dip:

Ingredient Quantity
Mayonnaise ¼ cup
Sour cream ¼ cup
Dijon mustard 2 tablespoons
Whole grain mustard 1 tablespoon
Apple cider vinegar 1 teaspoon
Garlic powder ¼ teaspoon
Salt and pepper To taste

Instructions:

Make the Pretzel Dough:

  1. In a large bowl, combine warm water, sugar, and kosher salt. Sprinkle the yeast over the water mixture and let it sit for 5 minutes, until foamy.
  2. Add the flour and melted butter to the yeast mixture. Mix until the dough comes together.
  3. Turn the dough out onto a lightly floured surface and knead for 5 minutes, or until smooth and elastic. Shape the dough into a ball.
  4. Place the dough in a greased bowl, turning to coat. Cover with a clean kitchen towel and let it rise in a warm place for 1 hour, until doubled in size.

Shape the Pretzels:

  1. Preheat your oven to 450°F (230°C). Line two baking sheets with parchment paper.
  2. Punch down the risen dough and divide it into 12 equal pieces. Roll each piece into a rope about 20 inches long.
  3. To shape the pretzels, form each rope into a U-shape, then cross the ends over each other and press onto the bottom of the U to form the classic pretzel shape.

Boil and Bake the Pretzels:

  1. In a large pot, bring 10 cups of water and baking soda to a rolling boil.
  2. Boil the pretzels, one or two at a time, for 30 seconds each. Remove them with a slotted spoon and place them on the prepared baking sheets.
  3. Brush the tops of the pretzels with the egg wash.
  4. Bake in the preheated oven for 12-14 minutes, or until golden brown.
  5. Remove from the oven and let the pretzels cool slightly on the baking sheets before serving.

Make the Creamy Mustard Dip:

  1. In a small bowl, whisk together mayonnaise, sour cream, Dijon mustard, whole grain mustard, apple cider vinegar, garlic powder, salt, and pepper until smooth and creamy.

Serve and Enjoy:

Serve the warm pretzels with the creamy mustard dip on the side for dipping. Enjoy!

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