Soft Pretzel with Mustard

Cuisine

German

Servings

8

Total time

1 hr 50 min

Prep

1 hr 30 min

Cook

20 min

Difficulty

hard

Ingredients

• 1.5 Cup Warm water, 105°F-110°F - 1 1/2 cups (355 ml), 105°F-110°F; metric equivalent 355 ml
• 2.25 Teaspoon Active dry yeast - 2 1/4 teaspoons (7 g), Metric equivalent 7 g
• 1 Tablespoon Granulated sugar - 1 tablespoon (12 g), Metric equivalent 12 g
• 4.5 Cup All-purpose flour - 4 1/2 cups (540 g), Metric equivalent 540 g
• 2 Teaspoon Kosher salt - 2 teaspoons (6 g), Metric equivalent 6 g
• 4 Tablespoon Unsalted butter - 4 tablespoons (57 g), Metric equivalent 57 g; melted and cooled until warm before adding to dough
• 1 Teaspoon Vegetable oil - 1 teaspoon (5 ml), Metric equivalent 5 ml; used to coat the rising bowl
• 10 Cup Water - 10 cups (2.4 L), Metric equivalent 2.4 L; used for the baking soda bath
• 0.67 Cup Baking soda - 2/3 cup (160 g), Metric equivalent 160 g; added slowly to boiling water for the pretzel bath
• 1 Tablespoon Coarse pretzel salt - 1 tablespoon (18 g), Metric equivalent 18 g
• 0.5 Cup Prepared yellow mustard - 1/2 cup (120 ml), Metric equivalent 120 ml; served alongside warm pretzels

Instructions

1. Bloom the yeast and melt the butter

   1. 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.

2. Mix and knead the dough

   2. 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*.

3. Let the dough rise

   3. Coat a clean bowl with *vegetable oil*, add the dough, cover, and *let rise 45 to 60 minutes* until *doubled in size*.

4. Prepare oven, pans, and water bath

   4. 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.

5. Shape the pretzels

   5. 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*.

6. Make the baking soda bath and dip pretzels

   6. 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.

7. Salt and bake

   7. 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.

8. Cool and serve

   8. Cool on a wire rack for *5 minutes*, then serve warm with *prepared yellow mustard*.