Big Ol' Warm Pretzel (vg) Recipe

Activate yeast

In a large bowl, whisk warm water (1 cup) with granulated sugar (1 tbsp). Sprinkle in active dry yeast (2.25 tsp) and let stand 5-10 minutes until foamy.

Mix dough

In a separate large bowl, whisk flour (2.5 cups) and fine sea salt (1 tsp). Add the yeast mixture and olive oil (2 tbsp); stir until a shaggy dough forms.

Knead

Turn dough onto a lightly floured surface and knead 8-10 minutes until smooth and elastic.

First rise

Lightly oil a large bowl, place dough inside, cover, and let rise about 60 minutes until doubled.

Shape pretzels

Punch down the dough, divide into 12 equal pieces. Roll each piece into a rope about 18 inches long, then twist into classic pretzel shapes and arrange on a parchment-lined baking sheet.

Second rise & bath prep

Let shaped pretzels rest 15 minutes. While they rest, preheat oven to 425°F (220°C) and prepare the baking soda bath (see next step).

Whisk base

In a small bowl whisk Dijon mustard (0.33 cup) with amber agave nectar (2 tbsp) and apple cider vinegar (1 tbsp).

Season

Stir in smoked paprika (0.5 tsp), cayenne pepper (0.25 tsp), and fine sea salt (0.25 tsp). Adjust sweetness with more agave if desired.

Combine

Whisk peanut butter (0.5 cup), soy sauce (2 tbsp), and lime juice (2 tbsp) in a bowl.

Thin

Gradually whisk in water (2 tbsp) until you reach desired consistency.

Spice & finish

Stir in chili powder (0.5 tsp), ground cumin (0.25 tsp), and garlic powder (0.5 tsp). Taste and adjust salt or lime as needed.

In a large pot, bring 6 cups water to a boil. Add the baking soda (0.67 cup) and stir until dissolved to create the bath.

Boil pretzels in batches: drop each shaped pretzel into the boiling bath for 30-60 seconds, then remove with a slotted spoon and place back on the parchment-lined sheet.

Bake pretzels in the preheated oven at 425°F (220°C) for 12-14 minutes, until deep golden brown.

Remove from oven and let cool briefly. Serve warm with Spiced Honey Mustard and Southwest Peanut Sauce on the side for dipping.