These buttery homemade soft pretzels might just be the most delicious thing to ever come out of your oven…
Prep Time1 hourhr30 minutesmins
Cook Time10 minutesmins
Total Time1 hourhr40 minutesmins
Course: Baking
Cuisine: American
Keyword: dessert, dip, treat
Servings: 8
Calories: 327kcal
Ingredients
Pretzels:
2 1/4 teaspoonActive Dry Yeastone package
1Tablespoonsugar
1 1/4cupwarm water110°F-115°F
1teaspoonsalt
1Tablespoonbuttermelted and cooled for dough
3 3/4cupsflourall purpose or bread flour - and up to 3/4 cup more if needed
1/2cupbaking sodafor baking soda bath
6-8cupswaterfor baking soda bath
1teaspooncoarse saltfor sprinkling
1/3cupsalted buttermelted, for brushing on after baking
Honey Mustard Dip:
1/2cupplain Greek yogurtor mayonnaise
2Tablespoonsyellow mustard
1TablespoonDijon mustardor to taste
2teaspoonshoneyor to taste
1teaspoonlemon juiceor apple cider vinegar
Instructions
In the bowl of a stand mixer, combine warm water, yeast and sugar. Let stand for ten minutes or until mixture is foaming.
Stir in salt and melted butter.
With the dough hook attachment, on low speed add in flour one cup at a time until well combined and a dough begins to form. The dough should not be too sticky.
You may not need all of the flour, depending on the temperature and humidity. If your dough is too dry, you can add one or two more tablespoons of water.
Knead dough for about 5 minutes, (check your mixer's manual to determine speed for kneading,) until the dough is smooth and pulls away from the sides of the bowl.
Remove the dough from mixer bowl and form into a ball.
Grease the bowl with vegetable oil and return dough, turn to coat with oil.
Cover with a damp dish towel or with plastic wrap and place in a warm area for one hour or until dough has doubled in size.
Preheat oven to 450°F and line 2 baking sheets with parchment paper.
In a large pot, make the baking soda bath by mixing baking soda with 6-8 cups of water and bringing to a boil.
While the water is heating, punch down the dough and flatten and form into a large circle on a slightly oiled working surface, such as a clean countertop.
Cut the dough, like a pizza, into eight equal pieces.
Roll each piece of dough into a long rope about 20 inches long.
Twist dough into pretzel shape by making a large U shape. While holding the ends of the rope, cross and bring back down, pressing into the bottom of the pretzel shape.
Lower pretzel on a slotted spatula into hot baking soda bath for 30 seconds.
Place on parchment lined baking sheet and sprinkle with coarse salt.
Bake for about 10 minutes, or until golden brown, rotating baking sheet once during baking if one side is browning more quickly.
Remove from oven and brush generously with melted butter and allow to cool for 5 minutes while you whip together your honey mustard dip.
To Make Honey Mustard Dip
In a small bowl mix together mayonnaise, mustard, honey, and lemon juice until well combined.