Soft and Chewy Homemade Pretzels with Mustard Dip

Introduction

Soft and Chewy Homemade Pretzels are the ultimate comfort snack—warm, golden-brown, slightly salty on the outside, and fluffy yet chewy on the inside. Served with a tangy mustard dip, they make the perfect appetizer, party food, or weekend baking project.

Pretzels have a long tradition in German and European baking, symbolizing prosperity and good luck. Making them at home is not only fun but also incredibly rewarding—shaping the pretzels is an activity the whole family can enjoy, and the result is a snack that rivals anything from a bakery.

Why I Love This Recipe

I love this recipe because it gives me bakery-style pretzels right at home with minimal effort. The process of rolling, twisting, and shaping pretzels is relaxing and creative. Once baked, the pretzels come out golden, chewy, and absolutely irresistible.

What makes it even better is the contrast of flavors—the buttery, salty pretzels paired with a sharp and tangy mustard dip. Every bite is the perfect balance of comfort and zing.

Why It’s a Must-Try Dish

• Simple ingredients, big flavor – made with pantry staples like flour, yeast, and butter.
• Fun to make – shaping pretzels is a hands-on, family-friendly activity.
• Versatile – enjoy them plain, with dip, or even sweet with cinnamon sugar.
• Better than store-bought – soft, fresh, and made without preservatives.

This recipe is not just about baking pretzels—it’s about creating a warm, shareable experience.

Preparation and Cooking Time

• Preparation Time: 20 minutes
• Rising Time: 1 hour
• Shaping and Boiling Time: 20 minutes
• Baking Time: 12–15 minutes
• Total Time: ~1 hour 45 minutes

Servings and Nutrition

• Servings: 8 large pretzels
• Calories: ~280 per pretzel (without dip)

Cuisine and Course

• Cuisine: German-inspired / American
• Course: Snack, Appetizer, Party Food

Ingredients

For Pretzels:

• 1 ½ cups warm water (110°F / 45°C)
• 2 ¼ teaspoons active dry yeast (1 packet)
• 1 tablespoon granulated sugar
• 1 teaspoon salt
• 4 cups all-purpose flour (plus more for dusting)
• 2 tablespoons unsalted butter (melted)
• 10 cups water (for boiling)
• ⅔ cup baking soda (for boiling water bath)
• 1 egg yolk (beaten with 1 tablespoon water, for egg wash)
• Coarse salt, for sprinkling

For Mustard Dip:

• ½ cup Dijon mustard
• 2 tablespoons honey (for sweetness)
• 1 tablespoon mayonnaise (optional, for creaminess)
• ½ teaspoon smoked paprika (optional, for depth)

Step-by-Step Preparation

1. Make the Dough

1. In a large bowl, combine warm water, sugar, and yeast. Let it sit for 5 minutes until foamy.
2. Add flour, salt, and melted butter. Mix until dough forms.
3. Knead for 5–6 minutes until smooth and elastic.

2. Let It Rise

• Place dough in a greased bowl, cover, and let rise for 1 hour or until doubled in size.

3. Shape the Pretzels

1. Preheat oven to 450°F (230°C).
2. Punch down dough and divide into 8 equal pieces.
3. Roll each piece into a long rope (~20 inches).
4. Shape into pretzel form (make a U, twist ends twice, and press down onto the bottom of the U).

4. Boil the Pretzels

1. In a large pot, bring 10 cups water and ⅔ cup baking soda to a boil.
2. Gently drop pretzels in boiling water, one at a time, for 30 seconds each.
3. Remove with slotted spoon and place on parchment-lined baking sheet.

5. Bake the Pretzels

1. Brush each pretzel with egg wash.
2. Sprinkle with coarse salt.
3. Bake for 12–15 minutes until golden brown.

6. Prepare the Mustard Dip

• In a small bowl, whisk together Dijon mustard, honey, mayonnaise, and smoked paprika. Chill until ready to serve.

How to Serve

• Serve pretzels warm, fresh from the oven, with mustard dip on the side.
• Pair with beer, lemonade, or iced tea for a perfect snack.
• Ideal for parties, Oktoberfest celebrations, or cozy nights in.

Additional Tips

• For extra buttery pretzels, brush with melted butter right after baking.
• Don’t skip the baking soda bath—it gives pretzels their signature chewy crust.
• Add toppings like shredded cheese, sesame seeds, or cinnamon sugar for variety.

Variations

• Cinnamon Sugar Pretzels: Skip the salt, brush with butter, and coat with cinnamon sugar.
• Cheese Pretzels: Sprinkle shredded cheddar or mozzarella before baking.
• Stuffed Pretzels: Wrap pretzel dough around mini hot dogs or cheese cubes for stuffed bites.
• Spicy Mustard Dip: Add chili flakes or hot sauce to the mustard dip.

Freezing and Storage

• Storage: Keep pretzels in an airtight container at room temperature for up to 2 days.
• Reheating: Warm in oven at 350°F for 5 minutes to restore softness.
• Freezing (Unbaked): Freeze shaped dough (before boiling). When ready, boil and bake.
• Freezing (Baked): Freeze cooled pretzels in freezer bags for up to 2 months. Thaw and reheat in oven.

Special Equipment Needed

• Large mixing bowl
• Stand mixer with dough hook (optional, for kneading)
• Large pot (for boiling with baking soda)
• Slotted spoon
• Baking sheet with parchment paper

Conclusion

Soft and Chewy Homemade Pretzels with Mustard Dip are the perfect snack—warm, golden, salty, and satisfying. This recipe gives you authentic, bakery-style pretzels at home using simple ingredients. Whether served plain, with mustard dip, or as sweet cinnamon pretzels, they’re sure to impress.

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Soft and Chewy Homemade Pretzels with Mustard Dip

Author: admin Cuisine: American Courses: Appetizer & Snacks

Difficulty: Beginner Prep Time 20 mins Total Time 20 mins

Servings: 8 Calories: 280 per pretzel

Description

Soft and Chewy Homemade Pretzels are the ultimate comfort snack—warm, golden-brown, slightly salty on the outside, and fluffy yet chewy on the inside. Served with a tangy mustard dip, they make the perfect appetizer, party food, or weekend baking project.

Ingredients

Scale

1/2x 1x 2x 3x

For Pretzels:

• 1 ½ cups warm water (110°F / 45°C)
• 2 ¼ teaspoons active dry yeast (1 packet)
• 1 tablespoon granulated sugar
• 1 teaspoon salt
• 4 cups all-purpose flour (plus more for dusting)
• 2 tablespoons unsalted butter (melted)
• 10 cups water (for boiling)
• ⅔ cup baking soda (for boiling water bath)
• 1 egg yolk (beaten with 1 tablespoon water, for egg wash)
• Coarse salt, for sprinkling

For Mustard Dip:

• ½ cup Dijon mustard
• 2 tablespoons honey (for sweetness)
• 1 tablespoon mayonnaise (optional, for creaminess)
• ½ teaspoon smoked paprika (optional, for depth)

Instructions

1. 1. Make the Dough : In a large bowl, combine warm water, sugar, and yeast. Let it sit for 5 minutes until foamy.Add flour, salt, and melted butter. Mix until dough forms.Knead for 5–6 minutes until smooth and elastic.
2. 2. Let It Rise : Place dough in a greased bowl, cover, and let rise for 1 hour or until doubled in size.
3. 3. Shape the Pretzels : Preheat oven to 450°F (230°C).Punch down dough and divide into 8 equal pieces.Roll each piece into a long rope (~20 inches).Shape into pretzel form (make a U, twist ends twice, and press down onto the bottomof the U).
4. 4. Boil the Pretzels : In a large pot, bring 10 cups water and ⅔ cup baking soda to a boil.Gently drop pretzels in boiling water, one at a time, for 30 seconds each.Remove with slotted spoon and place on parchment-lined baking sheet.
5. 5. Bake the Pretzels : Brush each pretzel with egg wash.Sprinkle with coarse salt.Bake for 12–15 minutes until golden brown.
6. 6. Prepare the Mustard Dip : In a small bowl, whisk together Dijon mustard, honey, mayonnaise, and smoked paprika. Chill until ready to serve.

Keywords: Soft and Chewy Homemade Pretzels with Mustard Dip