Soft Bavarian Pretzel With Spicy Beer Mustard Dip

Soft Bavarian Pretzel With Spicy Beer Mustard Dip

Chewy, mahogany-crusted pretzels get a lye-bath alternative and a tangy beer mustard for dunking.

Total 2 hr 5 min Makes 8 pretzels Calories 290/serving

Dietary

Vegetarian, Pescatarian, Nut free, Kosher

Allergens

Wheat, Eggs, Dairy

These soft pretzels rely on a baking soda bath for that deep brown, chewy crust and classic malty flavor, finished with a sprinkle of coarse salt. Served warm alongside a sharp, spicy beer mustard, they make a satisfying snack, game-day appetizer, or Oktoberfest-inspired spread.

Ingredients

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

Method

  1. In a large bowl or stand mixer bowl, combine the warm water, sugar, and yeast. Let sit until foamy, about 5 to 10 minutes.

  2. Add the flour, salt, and melted butter to the yeast mixture. Mix with a dough hook or by hand until a shaggy dough forms.

  3. Knead the dough until smooth and elastic, about 6 to 8 minutes, either in the mixer or on a lightly floured surface.

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

  5. Punch down the dough and divide into 8 equal pieces. Roll each piece into a 20-inch rope, tapering the ends.

  6. Shape each rope into a pretzel: form a U, cross the ends over each other twice, then fold the twisted ends down onto the bottom curve of the U. Press to seal.

  7. Place the shaped pretzels on a parchment-lined baking sheet and let rest uncovered for 15 minutes while you preheat the oven to 450°F and bring the water to a boil.

  8. In a wide pot, bring the 10 cups of water to a boil, then carefully stir in the baking soda.

  9. Working one or two at a time, lower each pretzel into the simmering baking soda bath for 30 seconds, then remove with a slotted spatula and return to the baking sheet.

  10. Brush each boiled pretzel with the beaten egg wash and sprinkle generously with coarse pretzel salt.

  11. Bake at 450°F until deep golden brown, 12 to 15 minutes, rotating the pan halfway through.

  12. Cool the pretzels on a wire rack for 5 minutes, then serve warm with the spicy beer mustard for dipping.

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    Soft Bavarian Pretzel With Spicy Beer Mustard Dip

    These soft pretzels rely on a baking soda bath for that deep brown, chewy crust and classic malty flavor, finished with a sprinkle of coarse salt. Served warm alongside a sharp, spicy beer mustard, they make a satisfying snack, game-day appetizer, or Oktoberfest-inspired spread.

    2 hr 5 min 8 pretzels 290 cal

    Ingredients

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

    Method

    1. 1

      In a large bowl or stand mixer bowl, combine the warm water, sugar, and yeast. Let sit until foamy, about 5 to 10 minutes.

    2. 2

      Add the flour, salt, and melted butter to the yeast mixture. Mix with a dough hook or by hand until a shaggy dough forms.

    3. 3

      Knead the dough until smooth and elastic, about 6 to 8 minutes, either in the mixer or on a lightly floured surface.

    4. 4

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

    5. 5

      Punch down the dough and divide into 8 equal pieces. Roll each piece into a 20-inch rope, tapering the ends.

    6. 6

      Shape each rope into a pretzel: form a U, cross the ends over each other twice, then fold the twisted ends down onto the bottom curve of the U. Press to seal.

    7. 7

      Place the shaped pretzels on a parchment-lined baking sheet and let rest uncovered for 15 minutes while you preheat the oven to 450°F and bring the water to a boil.

    8. 8

      In a wide pot, bring the 10 cups of water to a boil, then carefully stir in the baking soda.

    9. 9

      Working one or two at a time, lower each pretzel into the simmering baking soda bath for 30 seconds, then remove with a slotted spatula and return to the baking sheet.

    10. 10

      Brush each boiled pretzel with the beaten egg wash and sprinkle generously with coarse pretzel salt.

    11. 11

      Bake at 450°F until deep golden brown, 12 to 15 minutes, rotating the pan halfway through.

    12. 12

      Cool the pretzels on a wire rack for 5 minutes, then serve warm with the spicy beer mustard for dipping.