Description
Enjoy a classic snack with these Homemade Soft Pretzels served alongside a sweet and tangy Maple Mustard Sauce. This recipe uses beer to enhance flavor and a baking soda bath to achieve the signature chewy crust, making for irresistibly soft pretzels perfect for any occasion.
Ingredients
Scale
Pretzels
- 12 ounces beer, lukewarm (110-115 degrees F) (can substitute with water)
- 1 tablespoon granulated sugar (or maple syrup or honey)
- 2 teaspoons kosher salt
- 2 1/4 teaspoons instant dry yeast
- 4 1/2 cups all-purpose flour
- 4 tablespoons (2 ounces) unsalted butter, melted and cooled slightly
- 10 cups water
- 2/3 cup baking soda
- 1 large egg yolk mixed with 1 tablespoon water (for egg wash)
Maple Mustard Sauce
- 1/2 cup yellow mustard
- 4 tablespoons pure maple syrup (or honey)
Instructions
- Prepare the beer mixture: Warm the beer to a lukewarm temperature between 110-115°F by gently heating it on the stove or microwaving in short bursts. It is important not to overheat to preserve the yeast’s effectiveness.
- Activate the yeast: In the bowl of a stand mixer, combine the lukewarm beer, granulated sugar, and kosher salt. Whisk to combine, then sprinkle the yeast evenly over the liquid. Let it sit for 5-10 minutes until foamy and activated.
- Make the dough: Attach the dough hook to the mixer. Add the flour and melted butter to the yeast mixture. Mix on low speed just until combined, then increase to medium and knead for about 5 minutes until the dough pulls away cleanly from the sides of the bowl.
- First rise: Transfer the dough to a lightly oiled bowl, cover, and place in a warm spot. Let it rise for about 1 hour or until doubled in size.
- Preheat oven and prepare pans: Set your oven to 450°F. Lightly oil two baking sheets and line them with parchment paper.
- Shape pretzels: On an unfloured surface, gently deflate the dough. Divide into 12 equal portions. Roll each piece into an 18-inch rope, then shape into pretzels. Place on prepared baking sheets.
- Boil pretzels: Bring 10 cups of water and baking soda to a boil in a large pot. Reduce heat to maintain a gentle boil, then add pretzels a few at a time. Boil each pretzel for 30 seconds, then remove with a slotted spoon and return to the baking sheet.
- Apply egg wash and salt: Brush each pretzel lightly with the egg yolk and water mixture. Sprinkle kosher salt over the tops.
- Bake: Place baking sheets in the oven’s middle and upper thirds. Bake for 12-15 minutes, rotating the pans halfway through, until the pretzels are a deep golden brown.
- Prepare maple mustard sauce: In a medium bowl, combine yellow mustard and maple syrup. Stir well and chill until serving.
- Cool and serve: Remove pretzels from oven and cool slightly on wire racks. Serve warm with maple mustard sauce for dipping.
Notes
- Ensure the beer is just warm to activate the yeast without killing it.
- Boiling pretzels in baking soda water creates the chewy crust characteristic of traditional soft pretzels.
- You can substitute maple syrup with honey in both the dough and sauce for a different but equally delicious flavor.
- Do not flour the surface when shaping pretzels to keep the dough smooth and easy to work with.
- Egg wash helps achieve a shiny and golden-brown crust, but can be omitted for a vegan option.
- Use a large pot for boiling to avoid overcrowding pretzels and ensure even cooking.
