Soft Pretzel with Mustard
Chewy German-style baked soft pretzels finished with coarse pretzel salt. Serve warm with prepared yellow mustard.
- all-purpose flour
- appetizer
- baked
- baking soda bath
- bread
- central european
- coarse pretzel salt
- comfort food
- egg-free
- entertaining
- family-friendly
- game day
- german
- handheld
- kid-friendly
- mustard
- oven
- party food
- pretzel
- savory
- side dish
- snack
- soft pretzel
- soft pretzel with mustard
- vegetarian
- weekend baking
- yeast dough
- yellow mustard
- Cuisine
- German
Shopping options
Check ingredients to include themPackage used · most used first
Active dry yeast · 2.25 Teaspoon
Kroger® Active Dry Yeast
100%
Details
Prepared yellow mustard · 0.5 Cup
Kroger Original Yellow Mustard
50%
Details
Baking soda · 0.67 Cup
Baking Soda 1# box
34%
Details
All-purpose flour · 4.5 Cup
Kroger® Bleached All Purpose Flour
25%
Details
Unsalted butter · 4 Tablespoon
Kroger® Unsalted Butter Sticks
Sale
13%
Details
Coarse pretzel salt · 1 Tablespoon
Kroger® Coarse Kosher Salt
1%
Details
Kosher salt · 2 Teaspoon
Kroger® Coarse Kosher Salt
1%
Details
Granulated sugar · 1 Tablespoon
Kroger® Pure Cane Granulated Sugar
1%
Details
Vegetable oil · 1 Teaspoon
Kroger® 100% Pure Vegetable Oil
1%
Details
Warm water, 105°F-110°F · 1.5 Cup
Tap water
0%
Details
Water · 10 Cup
Tap water
0%
Details
Cost Summary
· only what you use
per serving · 8 servings
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Cook this recipe
- water for baking soda bath-10 cups
- all-purpose flour-4 1/2 cups
- warm water-1 1/2 cups
- baking soda-2/3 cup
- prepared yellow mustard-1/2 cup
- unsalted butter-1/4 cup
- granulated sugar-1 tablespoon
- coarse pretzel salt-1 tablespoon
- active dry yeast-2 1/4 teaspoons
- kosher salt-2 teaspoons
- vegetable oil-1 teaspoon
Stir warm water, active dry yeast, and sugar together in the mixer bowl; let stand 5 minutes until the surface is foamy. Melt unsalted butter in a small saucepan and cool until warm.
Add all-purpose flour, kosher salt, and melted butter to the yeast mixture. Knead with the dough hook on medium-low for 5 to 6 minutes until the dough is smooth and elastic.
Coat a clean bowl with vegetable oil, add the dough, cover, and let rise 45 to 60 minutes until doubled in size.
Preheat the oven to 450°F. Line 2 baking sheets with parchment paper explicitly rated to at least 450°F, or lightly grease the unlined sheets if the parchment rating is lower. Bring 10 cups water to a boil in a large pot.
Keep hands clear of steam when the large pot comes to a boil.
Turn the dough onto an unfloured counter, divide into 8 equal pieces, and roll each piece into a 24-inch rope. Shape each rope into a U, cross the ends twice, and press the ends onto the bottom curve to form a classic German pretzel shape.
Slowly add baking soda to the boiling water, letting it foam up safely, then reduce to a simmer. Dip pretzels 30 seconds each, turning once, and transfer to the prepared baking sheets with a slotted spatula.
Add baking soda to boiling water slowly because it can foam up quickly.
Keep hands clear of steam and drain pretzels well with the slotted spatula to prevent hot water from dripping.
Sprinkle the wet pretzels with coarse pretzel salt and bake 12 to 15 minutes until deep golden brown. Rotate the baking sheets halfway through for even browning.
Use oven mitts when handling or rotating the hot baking sheets.
Cool on a wire rack for 5 minutes, then serve warm with prepared yellow mustard.
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