Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Soft Pretzel Dough
Alkaline Bath
Topping & Finish
Whole Grain Dijon Mustard (Serves alongside pretzels)
Method
Soft Pretzel Dough
- 1
Activate yeast
In a small bowl, combine warm water (about 105–115°F / 40–46°C), sugar, and active dry yeast. Stir gently and let sit 5–8 minutes until foamy. If it does not foam, discard and start with fresh yeast.
- 2
Mix dough
In a large mixing bowl (or stand mixer fitted with a dough hook), combine 4 cups all-purpose flour and 1.5 tsp fine sea salt. Add the foamy yeast mixture and 3 tbsp melted butter. Mix on low (or stir with a wooden spoon) until a shaggy dough forms, then knead 6–8 minutes by hand or 4–5 minutes in the mixer until smooth, elastic, and slightly tacky. Add up to 2 tbsp additional flour if dough is overly sticky.
- 3
Shaping & Alkaline Bath
- 4
Prepare work surface
Line two baking sheets with parchment paper and lightly oil them. Preheat oven to 450°F (230°C) with a rack in the center. Lightly flour your work surface.
- 5
Divide and roll
Punch down the risen dough and turn onto the floured surface. Divide into 8 equal pieces for large pretzels (or 12 for smaller). Roll each piece into a long rope about 20–24 inches long for large pretzels (12–16 inches for smaller).
- 6
Form pretzels
Form each rope into a U-shape, cross the ends twice, then fold the twisted ends down to the base of the U, pressing firmly to seal and form the classic pretzel shape.
- 7
Make alkaline bath
In a wide, shallow pot, bring 8 cups water to a simmer and carefully add 1/2 cup baking soda (it will bubble). Keep at a gentle simmer — do not boil vigorously.
- 8
Dip pretzels
Using a slotted spatula or spoon, gently lower each shaped pretzel into the simmering baking soda bath for 20–30 seconds, turning once to coat both sides. Remove and drain briefly, then transfer to the prepared parchment-lined baking sheets, spacing at least 2 inches apart.
Bake & Finish
- 9
- 10
Bake
Bake in the preheated 450°F (230°C) oven for 12–15 minutes, or until deep golden brown. For larger pretzels, aim for 14–16 minutes. Rotate pans halfway through if your oven runs hot or brown unevenly.
- 11
Whole Grain Dijon Mustard
- 12
Mix mustard
In a small bowl, combine 1/2 cup whole grain Dijon mustard, 1 tsp honey, 1 tsp apple cider vinegar, and 1 tsp extra-virgin olive oil. Whisk until smooth but still textured from the mustard seeds.
- 13
Season
Season with 1/4 tsp freshly ground black pepper and 1/4 tsp fine sea salt. Taste and adjust balance with an additional 1/2 tsp honey if you prefer sweeter, or a few drops more vinegar for tang.
- 14
Chill briefly
Let the mustard rest at room temperature for 10–15 minutes to meld flavors, or refrigerate up to 24 hours. Bring to room temperature before serving alongside warm pretzels.