Plain Jane Pretzels Recipe
with queso blanco & honey mustard.
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.
Pretzel Dough
Method
Preparation
- 1
Make the Pretzel Dough
In a large bowl, dissolve the yeast and sugar in warm water. Let it sit for about 5 minutes until frothy. Gradually add in the flour and salt until a dough forms. Knead the dough on a floured surface for about 5-7 minutes until smooth. Place the dough in a greased bowl, cover, and let rise in a warm place for about 1 hour, or until doubled in size.
- 2
Shape the Pretzels
Preheat your oven to 450°F (230°C). Once the dough has risen, punch it down and divide it into 8 equal pieces. Roll each piece into a long rope, then twist it into a pretzel shape.
- 3
Boil and Bake
In a large pot, bring 10 cups of water and the baking soda to a boil. Boil each pretzel for about 30 seconds, then remove and place on a baking sheet lined with parchment paper. Sprinkle with coarse sea salt. Bake for 12-15 minutes or until golden brown.
- 4
Prepare Dipping Sauces
For the queso blanco, heat 1 cup of shredded white cheese (like Monterey Jack) with ½ cup of milk in a saucepan over medium heat until melted and smooth. For the honey mustard, mix together ¼ cup of Dijon mustard and 2 tbs of honey in a small bowl.