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:
- 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.
- Add the flour and melted butter to the yeast mixture. Mix until the dough comes together.
- 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.
- 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:
- Preheat your oven to 450°F (230°C). Line two baking sheets with parchment paper.
- Punch down the risen dough and divide it into 12 equal pieces. Roll each piece into a rope about 20 inches long.
- 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:
- In a large pot, bring 10 cups of water and baking soda to a rolling boil.
- 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.
- Brush the tops of the pretzels with the egg wash.
- Bake in the preheated oven for 12-14 minutes, or until golden brown.
- Remove from the oven and let the pretzels cool slightly on the baking sheets before serving.
Make the Creamy Mustard Dip:
- 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!
