Description
Soft, pillowy homemade pretzels with a glossy, salty crust, served with a creamy honey mustard cheese dip. This budget-friendly recipe is perfect for busy weeknights and family gatherings.
Ingredients
Scale
- 2 packets (14g) active dry yeast
- 1 cup (240ml) warm water
- 1/2 cup (120ml) lager beer
- 2 tablespoons (25g) granulated sugar
- 1 teaspoon (6g) salt
- 3 1/2 to 4 cups (450-510g) all-purpose flour
- 2 tablespoons (30g) unsalted butter, melted
- 2/3 cup (150g) baking soda (for boiling water)
- 1 large egg, whisked with 1 tablespoon water (for egg wash)
- Coarse kosher salt (for sprinkling)
- 1/4 cup (30g) cornmeal (for baking sheet)
Instructions
- In a large bowl, combine warm water, beer, sugar, and yeast. Stir gently and let sit for 5-10 minutes until foamy.
- Add melted butter and 1 teaspoon of salt to the yeast mixture. Stir in flour one cup at a time until a shaggy dough forms. Knead until smooth and slightly tacky.
- Lightly grease the bowl, cover with a damp towel or plastic wrap, and let rise in a warm spot for 1 hour or until doubled in size.
- Punch down the dough and divide into 8 equal pieces. Roll each into a 20-inch rope. Shape into pretzels by making a U-shape, crossing ends over, and pressing onto the bottom. Place on cornmeal-dusted baking sheets.
- Cover shaped pretzels and let rise again for 15-20 minutes until puffy.
- Preheat oven to 400°F (200°C). Bring a large pot of water to a boil and add baking soda carefully.
- Boil each pretzel for 30 seconds per side using a slotted spoon. Remove and place back on baking sheets.
- Brush pretzels with egg wash and sprinkle immediately with coarse kosher salt.
- Bake for 12-15 minutes until deep golden brown. Cool for 5 minutes before eating.
Notes
Ensure yeast is not expired. Water for yeast should be warm but not hot (bathwater temperature). Do not skip the boiling step as it creates the authentic pretzel crust. Dough can be refrigerated for up to 24 hours after the first rise. Pretzels freeze well for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Cuisine: German
Nutrition
- Serving Size: 1 pretzel with dip
- Calories: 320
- Sugar: 6
- Sodium: 650
- Fat: 12
- Saturated Fat: 3
- Carbohydrates: 45
- Fiber: 2
- Protein: 8
Keywords: Oktoberfest, soft pretzels, beer pretzels, honey mustard cheese dip, budget recipe, family dinner, homemade pretzels, German food