Print

Homemade Bavarian Soft Pretzels with Easy Mustard Dip

Homemade Bavarian Soft Pretzels - featured image
Print Recipe

These homemade Bavarian soft pretzels are chewy, golden, and perfectly salted, with a simple baking soda bath that gives them that signature crust without lye. Paired with an easy honey mustard dip, they’re the ultimate crowd-pleaser for game day, Oktoberfest, or any cozy occasion.

Ingredients

Scale
  • 1 ½ cups warm water (110°F/43°C)
  • 2 ¼ teaspoons active dry yeast (one packet)
  • 1 tablespoon brown sugar
  • 3 ½ to 4 cups all-purpose flour
  • 2 tablespoons unsalted butter, melted
  • 1 ½ teaspoons salt
  • ½ cup baking soda
  • 10 cups water
  • Coarse sea salt or pretzel salt
  • 1 large egg, beaten with 1 tablespoon water
  • ½ cup Dijon mustard
  • 2 tablespoons honey
  • 2 tablespoons mayonnaise
  • 1 teaspoon apple cider vinegar
  • ¼ teaspoon smoked paprika (optional)
  • Pinch of salt and black pepper

Instructions

  1. In the bowl of a stand mixer (or large bowl), combine warm water, brown sugar, and yeast. Stir and let sit for 5-10 minutes until foamy.
  2. Add melted butter, salt, and 3 ½ cups flour. Mix on low speed until a shaggy dough forms. Add remaining flour if needed, one tablespoon at a time, until dough is smooth and slightly tacky.
  3. Knead on medium speed for 5-7 minutes (or by hand for 8-10 minutes) until elastic and springs back when poked.
  4. Shape dough into a ball and place in a lightly greased bowl. Cover and let rise in a warm spot for 1 to 1 ½ hours until doubled in size.
  5. Punch down dough and turn onto a lightly floured surface. Divide into 8 equal pieces (about 90-100 grams each).
  6. Roll each piece into a 20-24 inch rope. Shape into a U, cross ends twice, and fold down to bottom to form a pretzel shape. Press ends to seal.
  7. Preheat oven to 425°F (220°C). Line two baking sheets with parchment paper or silicone mats.
  8. In a large pot, bring 10 cups water to a rolling boil. Carefully add ½ cup baking soda (it will fizz). Reduce heat to a gentle simmer.
  9. Using a slotted spatula, lower 1-2 pretzels into the water. Boil for 30 seconds per side. Remove and place on prepared baking sheets. Repeat with remaining pretzels.
  10. Brush each boiled pretzel with egg wash. Sprinkle generously with coarse salt.
  11. Bake for 12-15 minutes, rotating pans halfway, until deep golden brown.
  12. Let cool on baking sheet for 5 minutes, then transfer to a wire rack. Serve warm with mustard dip.
  13. For the mustard dip: whisk together Dijon mustard, honey, mayonnaise, apple cider vinegar, smoked paprika, salt, and pepper in a small bowl. Refrigerate for at least 1 hour before serving for best flavor.

Notes

Don’t skip the boiling step—it gives pretzels their signature chewy crust. Use a timer for the baking soda bath; 30 seconds per side is ideal. Keep dough covered while shaping to prevent drying. For extra shine, apply a second egg wash right before baking. If pretzels aren’t browning, your baking soda may be old. Let pretzels cool slightly before serving for best texture.

Nutrition

Keywords: homemade pretzels, Bavarian pretzels, soft pretzels, Oktoberfest, game day snack, mustard dip, baking soda bath

Find it online: https://zestynora.com/homemade-bavarian-soft-pretzels-with-easy-mustard-dip/