Homemade Soft Pretzels - Savory and Sweet
Buttery, chewy, soft, and yeasty - these homemade pretzels are delicious with homemade mustard, or as a sweet, honey-glazed snack with toasted almonds.
Servings 8 pretzels
Ingredients
For the Pretzels:
- 1 1/2 cups warm water, 110°-115°F
- 1 1/2 tbsp sugar
- 1 1/2 tsp kosher salt
- 1 packet active dry yeast
- 3 3/4 to 4 cups bread flour (preferably) or all-purpose flour
- 3 tbsp unsalted butter, melted
- Vegetable oil, for the bowl, baking sheets, and rolling
- 10 cups water
- 2/3 cup baking soda
- 1 large egg yolk, beaten with 1 tbsp water
- Flaked sea salt (for savory pretzels)
For the Homemade Mustard (optional):
- 3 tbsp mustard seeds, brown or black
- 1/4 cup mustard powder, like Coleman's
- 1 tsp salt
- 1/4 cup very cold water*
- 1 1/2 tbsp apple cider vinegar
- 1/2 tsp turmeric (optional)
For the Honey Almond Glaze (optional):
- 5 tbsp butter, unsalted
- 5 tbsp honey
- Pinch of salt
- 1/8 tsp cardamom
- 1/8 tsp almond extract
- Toasted almond slivers
Instructions
Pretzels:
- Dissolve the sugar in the warm water in the bowl of a stand mixer with the dough hook attached. Sprinkle the yeast on top, stir vigorously, then set aside for 5 to 10 minutes, until the mixture starts to foam.
- Add 3 3/4 cups of the flour, kosher salt, and melted butter to the yeast mixture and mix on low until thoroughly combined. Raise the speed to medium and knead until the dough is smooth and pulls away from the side of the bowl, about 6 to 8 minutes. If mixture is still too loose, add the remaining 1/4 cup of flour.
- Place dough into a lightly-oiled bowl, cover with plastic wrap, and set in a warm place until the dough has doubled in size, about 1 hour.
- Preheat the oven to 400°F. Line two baking sheets with parchment paper and lightly brush the parchment with oil.
- In a large, wide saucepan - shallow is best - dissolve the baking soda in 10 cups of water and bring to a vigorous boil.
- Meanwhile, turn the dough out onto a lightly oiled work surface and divide it into 8 equal pieces. Roll each piece out into a rope about 22" to 24" long. Make a U-shape with the rope, and cross the left end over the right, then pass the new right end under the new left end. Bring the ends down and press them to the bottom of the U.
- Working one by one, dip the pretzels in the boiling water for about 20, but no more than 30, seconds. Using a slotted spatula, remove from the water and place on the parchment-lined baking sheets. Brush the tops of the pretzels with the beaten egg yolk and water mixture. Sprinkle with flaked sea salt unless using the honey almond glaze, which will be brushed on after pretzels are out of the oven.
- Bake until dark golden brown in color, 12 to 16 minutes. If using the honey almond glaze, brush onto warm pretzels and sprinkle with almonds. Transfer all pretzels to a cooling rack for at least 5 minutes before serving.
Homemade Mustard (optional):
- Grind the mustard seeds lightly, leaving some whole.
- In a small bowl, mix the crushed mustard seeds with the mustard powder, salt, and turmeric (if using), and stir to combine.
- Add the wet ingredients and mix together. Pour into a jar and let sit for 24-48 hours. Mixture will thicken.
- Use as a dipping sauce for salted pretzels.
Honey Almond Glaze (optional):
- Heat butter on medium low.
- Stir in the honey, salt and cardamom and heat until mixture thickens into a syrup.
- Take mixture off heat and stir in the almond extract.
- Brush onto pretzels and sprinkle with toasted almonds.
Notes
*The colder the water, the spicier the mustard will be, especially if using black mustard seeds. For less spice, use warmer water.