Soft Pretzels with Grainy Mustard
Golden, chewy homemade pretzels boiled in baking-soda water for a deep brown crust and served with grainy mustard.
⏱️ Prep: 90 min🍳 Cook: 15 min🍽️ Makes 12
Ingredients
| 1 cup | 240 ml | warm water (110°F/43°C) |
| 2 1/4 tsp | 11 ml | active dry yeast |
| 1 Tbsp | 15 ml | sugar |
| 3 Tbsp | 45 ml | olive oil, plus more if needed |
| 3 1/4 cups | 780 ml | all-purpose flour |
| 1 tsp | 5 ml | kosher salt |
| 1/3 cup | 80 ml | baking soda |
| — | coarse salt for sprinkling | |
| — | grainy mustard for serving |
Instructions
- In the bowl of a stand mixer, stir together the warm water, yeast and sugar. Let stand until foamy, about 10 minutes. Add the 3 tablespoons oil, the flour and kosher salt. Attach the dough hook and knead on medium-low speed until smooth, about 10 minutes. Form the dough into a ball, cover the bowl with plastic wrap and let rise in a warm, draft-free spot until doubled, about 1 hour.
- Line 2 baking sheets with parchment paper and brush the parchment with oil. Dump the dough onto a lightly floured surface and cut into 12 equal pieces. Roll each piece into a rope about 18 inches (45 cm) long. With each rope horizontal, bring the 2 ends up toward the center to form an oval, cross one end over the other and press each end into the bottom of the oval to create a pretzel shape. Place on the prepared pans, spacing evenly.
- Position a rack in the middle of the oven and preheat to 450°F (230°C). Fill a large, wide saucepan with 7 cups (1.75 l) water, stir in the baking soda and bring to a boil. Gently drop 2 or 3 pretzels at a time into the boiling water (don't overcrowd). Boil for just under 1 minute, turning once with a slotted spoon or spatula. Return the boiled pretzels to the baking sheet, top side up.
- Sprinkle with coarse salt and bake until deep golden brown. Serve warm with grainy mustard.