How to: Honey Mustard Soft Pretzels
The only way a warm and buttery homemade soft pretzel gets any better is when it gets a dusting of sweet and tangy honey mustard. These Jackpot-infused pretzels are pillowy soft twists of gold.
To start, begin by swirling your yeast, sugar, and warm water (not hot or you can kill the yeast) into the bottom of your stand mixer until bubbling and foamy.
Add in the flour, melted butter and olive oil then knead until dough pulls away from the side of the mixer. Cover in plastic wrap or a damp towel and let rise in a warm area for 60-90 minutes, or until the dough has doubled in size.
Once your dough has proofed, turn it out on your work surface and, using your hands, press into a 12x12" square. Sprinkle evenly with with Jackpot Honey Mustard rub.
Bring each of the four corners of the square together, then fold corners inward again. Form dough into a ball and knead by hand 20 times.
Rest seasoned dough for 30 minutes, then divide into 8 equal pieces.
Roll out each piece of dough into an 18-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto a parchment-lined half sheet pan.
What gives the pretzel is characteristic color and soft, chewy interior? The secret is baking soda. Traditional Bavarian-style pretzels are dipped in a bath of lye, but you can get the same alkaline results from dipping them into a simmering bath of baking soda water.
The baking soda increases the alkalinity on the outside of the pretzel, speeding up the Maillard reaction and browning them quickly without overcooking the inside of the dough. Once your water and baking soda mixture comes to a boil, dip each pretzel in (one at a time is easier) for about 30 seconds, remove and place on your baking sheet.
Once you've made it through the rest of your pretzels, it's time for the egg wash. The egg wash is important in giving your pretzels their signature shininess and allowing the salt or seasoning to adhere to the dough before and after baking. We recommend adding a tablespoon of your favorite beer to your egg for an extra malty taste.
Brush egg wash over the tops of each pretzel, coating the entire surface, then place in a preheated oven at 450°F for about 12-14 minutes. Remove from the oven and brush with melted butter and additional Jackpot Rub.
Enjoy warm dipped in our sweet and tangy Honey Dipper sauce.
Honey Mustard Soft Pretzels
Prep time: 2 hours
Cook time: 14 minutes
|1 1/2 cups||Warm Water (110 - 115°F)|
|1 T||Light Brown Sugar|
|1 package||Active Dry Yeast|
|4 1/2 cups||Bread Flour (All-Purpose Flour works too)|
|2 T||Unsalted Butter, melted and cooled|
|1 tsp||Olive Oil|
|1/4 cup||Jackpot Honey Mustard Rub|
|2 1/2 quarts||Water|
|2/3 cup||Baking Soda|
|1 T||Beer or Water|
|2 T||Butter, melted|
|1/2 T||Jackpot Honey Mustard Rub|
- Combine warm water, sugar, and yeast in a stand mixing bowl. Let stand 10 minutes, or until small bubbles form.
- Add flour to the yeast mixture, followed by butter and olive oil. Using dough hook attachment, knead mixture on low speed for 5 minutes, until dough pulls away from side of bowl.
- Transfer dough to an oil-greased bowl and cover with plastic wrap. Place in a warm area to proof for 60-90 minutes, or until the dough has doubled in size.
- Turn dough out onto a flat work surface, and press by hand, or roll out into a 12x12” square. Sprinkle Jackpot Rub over the top of the dough, then bring corners together, form into a ball, and knead by hand 20 times. Rest seasoned dough for 30 minutes, then divide into 8 equal pieces. Roll out each piece of dough into an 18-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto a parchment-lined half sheet pan.
- Preheat the oven to 450 degrees F.
- Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.
- Place the pretzels into the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flat, slotted spatula. Return to the half sheet pan. Beat together the egg and beer, then brush the top of each pretzel with the mixture.
- Bake pretzels, 1 pan at a time, until dark golden brown in color, approximately 12 to 14 minutes, rotating halfway.
- Remove from the oven, then brush with melted butter and sprinkle with Jackpot Rub.
*Note: If making pretzel bites, follow instructions above through turning out dough. Punch down dough and cut dough into 1-inch square pieces with a bench scraper or pastry cutter. Follow remaining instructions, but reduce baking time to 10 minutes.
*Note: Dough can also be prepared through step 3, then refrigerated overnight. The following day, continue with remaining instructions and increase baking time to 20 minutes.