Pretzel Sticks with Mustard Greek Yogurt Dip

Pretzel Sticks with Mustard Greek Yogurt Dip

Soft, chewy pretzel sticks get a tangy upgrade with a creamy mustard yogurt dip.

Total 1 hr 50 min Makes 16 pretzel sticks Calories 220/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal, Kosher

Allergens

Dairy, Eggs, Wheat

These homemade pretzel sticks are boiled briefly in a baking soda bath before baking, giving them that classic chewy crust and soft interior. Paired with a tangy mustard Greek yogurt dip, they make a satisfying snack for game day, parties, or an afternoon treat.

Ingredients

  • 1 1/2 cups warm water (110°F)
  • 2 1/4 teaspoons active dry yeast
  • 1 tablespoon granulated sugar
  • 4 cups all-purpose flour
  • 1 teaspoon salt
  • 2 tablespoons unsalted butter, melted
  • 10 cups water, for boiling
  • 2/3 cup baking soda
  • 1 egg, beaten, for egg wash
  • 2 tablespoons coarse pretzel salt
  • 1 cup plain Greek yogurt
  • 3 tablespoons Dijon mustard
  • 1 tablespoon honey
  • 1/2 teaspoon salt

Method

  1. In a large bowl or stand mixer bowl, combine the warm water, yeast, and sugar. Let sit until foamy, about 5 minutes.

  2. Add the flour, salt, and melted butter to the yeast mixture. Mix with a dough hook or by hand until a smooth, elastic dough forms, about 5 minutes.

  3. Shape the dough into a ball, place in a lightly greased bowl, cover with plastic wrap, and let rise in a warm spot until doubled in size.

  4. Preheat the oven to 450°F and line two baking sheets with parchment paper.

  5. Punch down the dough and divide into 16 equal pieces. Roll each piece into a rope about 7 inches long and place on the lined baking sheets.

  6. In a 6-quart saucepan, bring the 10 cups of water to a boil and carefully stir in the baking soda until dissolved.

  7. Working in batches of 3 to 4, boil the pretzel sticks for 20 seconds each, then remove with a slotted spoon and return to the baking sheets.

  8. Brush the tops of the pretzel sticks with the beaten egg and sprinkle generously with coarse pretzel salt.

  9. Bake until deep golden brown, 10 to 12 minutes, rotating the pans halfway through.

  10. While the pretzel sticks bake, whisk together the Greek yogurt, Dijon mustard, honey, and salt in a small bowl until smooth.

  11. Let the pretzel sticks cool on the baking sheets for 5 minutes before serving warm with the mustard Greek yogurt dip.

Related recipes

Rate this recipe

★ 3.3 (1)

Comments

    Log in to comment.

    Pretzel Sticks with Mustard Greek Yogurt Dip

    These homemade pretzel sticks are boiled briefly in a baking soda bath before baking, giving them that classic chewy crust and soft interior. Paired with a tangy mustard Greek yogurt dip, they make a satisfying snack for game day, parties, or an afternoon treat.

    1 hr 50 min 16 pretzel sticks 220 cal

    Ingredients

    • 1 1/2 cups warm water (110°F)
    • 2 1/4 teaspoons active dry yeast
    • 1 tablespoon granulated sugar
    • 4 cups all-purpose flour
    • 1 teaspoon salt
    • 2 tablespoons unsalted butter, melted
    • 10 cups water, for boiling
    • 2/3 cup baking soda
    • 1 egg, beaten, for egg wash
    • 2 tablespoons coarse pretzel salt
    • 1 cup plain Greek yogurt
    • 3 tablespoons Dijon mustard
    • 1 tablespoon honey
    • 1/2 teaspoon salt

    Method

    1. 1

      In a large bowl or stand mixer bowl, combine the warm water, yeast, and sugar. Let sit until foamy, about 5 minutes.

    2. 2

      Add the flour, salt, and melted butter to the yeast mixture. Mix with a dough hook or by hand until a smooth, elastic dough forms, about 5 minutes.

    3. 3

      Shape the dough into a ball, place in a lightly greased bowl, cover with plastic wrap, and let rise in a warm spot until doubled in size.

    4. 4

      Preheat the oven to 450°F and line two baking sheets with parchment paper.

    5. 5

      Punch down the dough and divide into 16 equal pieces. Roll each piece into a rope about 7 inches long and place on the lined baking sheets.

    6. 6

      In a 6-quart saucepan, bring the 10 cups of water to a boil and carefully stir in the baking soda until dissolved.

    7. 7

      Working in batches of 3 to 4, boil the pretzel sticks for 20 seconds each, then remove with a slotted spoon and return to the baking sheets.

    8. 8

      Brush the tops of the pretzel sticks with the beaten egg and sprinkle generously with coarse pretzel salt.

    9. 9

      Bake until deep golden brown, 10 to 12 minutes, rotating the pans halfway through.

    10. 10

      While the pretzel sticks bake, whisk together the Greek yogurt, Dijon mustard, honey, and salt in a small bowl until smooth.

    11. 11

      Let the pretzel sticks cool on the baking sheets for 5 minutes before serving warm with the mustard Greek yogurt dip.