Homemade Soft Pretzels with Herlocher’s Dipping Mustard

Homemade Soft Pretzels 7

I love to spoil my family with homemade treats. Today I made one of my favorite snacks… soft pretzels! To make them even better, I paired them with my favorite mustard… Herlocher’s Dipping Mustard! 

Homemade Pretzels
4 1/2 cups all purpose flour
4 tbs melted butter
1 1/2 cups tepid water/100-110 °F
1 packet dry yeast
1 Tbs sugar
2 tsp salt
1 egg beaten

Mix the tepid water, sugar, salt and yeast together and set aside for 5 minutes so the yeast can activate with the sugar. In a mixer with a dough hook, place the flour and add the activated yeast mixture and 4 Tbs of melted butter.

Mix on low until a dough is formed. Increase your speed for 4 more minutes until dough becomes smooth. Remove dough from bowl and spray inside of the bowl with a non-stick cooking spray. Return the dough and allow to rise for one hour.

Preheat oven tho 450 °F. After the dough rises, cut into 8 or ten equal size pieces. Flatten each piece and then begin to roll into a long log, (about 20 inches in length). Form a pretzel shape.

Boiling Instructions
6-8 cups of water in a pan
1/2 cup baking soda

Bring water and baking soda to a boil and boil each pretzel for about a half a minute. Place on a rack and continue with the next pretzel. Next place the pretzels on a lightly greased cookie sheet. Egg wash each one and sprinkle with pretzel salt or kosher salt.

Bake for 12 minutes. Eat hot with Herlocher’s Dipping Mustard or dip of choice. Comfort all the way!



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15 thoughts on “Homemade Soft Pretzels with Herlocher’s Dipping Mustard

  1. That looks so good! I love soft pretzels but have never tried making them…not even during my bread making/baking phase! You made it sound easy. BOOKMARKING THIS PAGE for 2016.

    P.S. Mustard is my favorite dipping sauce for pretzels. 🙂 Merry Christmas to you and the family!


  2. Thanks for sharing this recipe.
    Last time I tried to make pretzels, I also boiled them in the water with baking soda, and it had a very strong taste of baking soda to it after. Proportions were almost same as yours. Any idea why it would happen? 🙂
    Thank you


    1. The size of your pan may have been too small, your boil time may have been too long… you can use less baking soda next time. My first time making them resulted in a very tough dough.Practice makes perfect, but the practiced result pleases my family plenty.


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