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Soft Bavarian Pretzels Recipe Easy Homemade with Whole Grain Mustard

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This recipe delivers soft, chewy Bavarian pretzels with a golden crust, perfect for cozy nights or casual gatherings. Served with a tangy whole grain mustard dip, these pretzels are a comforting homemade treat.

Ingredients

Scale
  • 4 cups all-purpose flour (480 grams) – can substitute half with whole wheat flour
  • 2 1/4 teaspoons active dry yeast (7 grams)
  • 1 1/2 cups warm water (360 ml) at about 110°F (43°C)
  • 1 tablespoon granulated sugar
  • 2 teaspoons salt
  • 4 tablespoons unsalted butter (56 grams), melted
  • 1/4 cup baking soda (60 grams) for baking soda bath
  • 8 cups water (2 liters) for baking soda bath
  • Coarse sea salt for sprinkling
  • 1/4 cup whole grain mustard (60 grams)
  • Optional: honey or smoked paprika for mustard dip flavor twist

Instructions

  1. Activate the yeast: In a small bowl, combine warm water (about 110°F / 43°C) with sugar and yeast. Let it sit for 5–10 minutes until foamy and bubbly.
  2. Mix the dough: In a large bowl or stand mixer, combine the flour and salt. Add the melted butter and the yeast mixture. Stir until a shaggy dough forms.
  3. Knead: Turn the dough onto a floured surface and knead for about 8–10 minutes until smooth and elastic. If using a stand mixer, knead with the dough hook on medium speed for 6–7 minutes. The dough should be slightly tacky but not sticky.
  4. First rise: Place the dough in a lightly greased bowl, cover with a clean towel or plastic wrap, and let it rise in a warm spot for 45–60 minutes until doubled in size.
  5. Shape pretzels: Punch down the risen dough and divide it into 8 equal pieces (about 100 grams / 3.5 oz each). Roll each piece into a 20-inch (50 cm) rope. Shape into classic pretzels by forming a U, twisting the ends twice, and bringing them down to the bottom of the U.
  6. Prepare baking soda bath: In a large pot, bring 8 cups (2 liters) of water and 1/4 cup (60 grams) baking soda to a rolling boil.
  7. Boil pretzels: Carefully drop each pretzel into the boiling water for 30 seconds, flipping once halfway through. Use a slotted spoon to remove and drain on a clean kitchen towel.
  8. Arrange and salt: Place boiled pretzels on a baking sheet lined with parchment paper. Sprinkle generously with coarse sea salt.
  9. Bake: Bake in a preheated oven at 450°F (230°C) for 12–15 minutes, until deep golden brown.
  10. Butter finish: Optional but highly recommended—brush the hot pretzels with melted butter right out of the oven for extra richness and shine.
  11. Make the mustard dip: While pretzels bake, mix whole grain mustard with a touch of honey or smoked paprika if desired.
  12. Serve warm: Enjoy fresh from the oven with the mustard dip.

Notes

Use water at about 110°F (43°C) to activate yeast properly. Knead dough until smooth and elastic but not sticky. The baking soda bath is essential for the authentic pretzel crust and flavor. Brush with melted butter after baking for extra richness. Pretzels are best eaten fresh but can be stored at room temperature for 2 days or frozen for up to 2 months. Reheat frozen pretzels wrapped in foil at 350°F for 10–15 minutes.

Nutrition

Keywords: soft pretzels, Bavarian pretzels, homemade pretzels, whole grain mustard, baking soda bath, easy pretzel recipe, snack, comfort food

Find it online: https://evabakery.com/soft-bavarian-pretzels-recipe-easy-homemade-with-whole-grain-mustard/