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Author Notes: The pretzel recipe comes from a collaboration between two Seattle businesses: Krista's Baking Co. and Mustard and Co. They moved into a new production and warehouse space together at the beginning of the year, and between Krista's baking mixes and, well, Mustard, a Soft Pretzel mix only seemed fitting. The product isn't out quite yet- but we're excited to get to share the recipe in the meantime.
You can also find it here: http://stockedgeneralstore.com/blogs/the-general-story/95012998-soft-pretzels —Krista Nelson
Makes 10 pretzels
- 1.5 cups water, warm
- 1 packet active dry yeast
- 1 teaspoon salt
- 1 tablespoon cane sugar
- 4 cups all-purpose flour
- 1 large egg, for egg wash
- pinches course salt, for finishing
- Preheat oven to 425°F. Set aside two baking sheets.
- In a medium sized bowl, combine the warm water and yeast and mix for about one minute, until the yeast is dissolved.
- Shape the dough into a small log and cut into 10 evenly sized pieces. Roll each piece into a long, even rope (about 20 inches). Make the pretzel shape by creating a U, then twist the ends across each other and press the dough together. Lay pretzels on the baking sheets.
- Make your egg wash in a small bowl and use a pastry brush to lightly coat the tops of the pretzels. Sprinkle with course finishing salt and bake for 12-14 minutes until the tops are golden brown. Let cool on the baking sheet for three minutes before transferring to a cooling rack.
- Pretzels are best enjoyed the day that they are made, dipped in Mustard and Co.'s classic mustard.