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Soft Homemade Pretzels Recipe with Tangy Honey Mustard for Easy Snacks

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This recipe delivers soft, chewy homemade pretzels paired with a tangy honey mustard dip, perfect for snacks or parties. It’s approachable, bakery-worthy, and a family favorite.

Ingredients

Scale
  • 4 cups (480 g) all-purpose flour
  • 2 1/4 teaspoons (one packet) active dry yeast
  • 1 1/2 cups (355 ml) warm water (about 110°F / 43°C)
  • 2 tablespoons sugar
  • 2 teaspoons salt (for dough)
  • Coarse salt for sprinkling
  • 4 tablespoons (56 g) unsalted butter, melted
  • 1/4 cup (60 g) baking soda (for boiling)
  • For the honey mustard dip:
  • 1/4 cup (60 g) mayonnaise
  • 2 tablespoons Dijon mustard
  • 2 tablespoons honey
  • 1 teaspoon lemon juice
  • Salt and pepper to taste

Instructions

  1. Activate the yeast: In a large bowl, whisk together warm water and sugar. Sprinkle yeast over the surface and let sit 5-10 minutes until foamy.
  2. Make the dough: Add flour and salt to the yeast mixture. Stir until a shaggy dough forms. Add melted butter and knead for 7-8 minutes until smooth and elastic.
  3. First rise: Lightly oil a large bowl, place dough inside, cover with a kitchen towel, and let rise in a warm spot for about 1 hour until doubled in size.
  4. Shape the pretzels: Preheat oven to 450°F (230°C). Line baking sheets with parchment. Punch down dough and divide into 12 equal pieces. Roll each into a 20-inch rope and shape into pretzels.
  5. Boil in baking soda water: Bring water and baking soda to a rolling boil. Boil pretzels 2-3 at a time for 30 seconds each. Remove with slotted spoon and place on baking sheets.
  6. Salt and bake: Sprinkle pretzels with coarse salt. Bake for 12-15 minutes until deep golden brown.
  7. Make the dip while baking: Whisk together mayonnaise, Dijon mustard, honey, lemon juice, salt, and pepper.
  8. Serve warm: Let pretzels cool slightly and serve with honey mustard dip.

Notes

Do not skip the baking soda bath to achieve the authentic pretzel crust. Handle dough gently when shaping to keep pretzels tender. Use a kitchen thermometer to ensure water is about 110°F for yeast activation. Boil pretzels for about 30 seconds each without overcrowding the pot. Tent pretzels with foil if browning too fast during baking.

Nutrition

Keywords: soft pretzels, homemade pretzels, honey mustard dip, easy snacks, party snacks, baking, yeast dough

Find it online: https://atomicbite.com/soft-homemade-pretzels-recipe-with-tangy-honey-mustard-for-easy-snacks/