Homemade Soft Bavarian Pretzel with Spicy Beer Mustard Dip

Discover the joy of making soft Bavarian pretzels from scratch, paired with a tangy, spicy beer mustard dip.

Ingredients

• 4 cups all-purpose flour
• 1 1/2 cups warm water
• 1 package active dry yeast
• 2 tablespoons unsalted butter, melted
• 1 tablespoon sugar
• 1 teaspoon salt
• 10 cups water
• 2/3 cup baking soda
• kosher salt, for topping
• 1/2 cup whole-grain mustard
• 1/4 cup beer
• 1 tablespoon honey

Instructions

1. In a large bowl, dissolve yeast and sugar in warm water and let it sit for 5 minutes until foamy.
2. Stir in the melted butter and salt, then add flour gradually, mixing until a dough forms.
3. Knead the dough on a floured surface for about 8 minutes, until smooth and elastic.
4. Place the dough in an oiled bowl, cover it with a clean towel, and let it rise in a warm place for 1 hour, or until doubled in size.
5. Preheat your oven to 450°F (230°C) and line two baking sheets with parchment paper.
6. Divide the dough into 8 equal pieces. Roll each piece into a rope about 20 inches long, then shape into a traditional pretzel.
7. In a large pot, bring 10 cups of water and the baking soda to a boil.
8. Drop each pretzel into the boiling soda water for 30 seconds, then remove with a slotted spatula and place on the prepared baking sheets.
9. Brush each pretzel with melted butter and sprinkle with kosher salt.
10. Bake the pretzels in the preheated oven for 12-15 minutes, until golden brown.
11. For the dip, combine the whole-grain mustard, beer, and honey in a small bowl and mix well.
12. Serve the warm pretzels with the spicy beer mustard dip.

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