Soft Pretzels

By Krista Nelson
March 10, 2016
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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...
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
  1. Preheat oven to 425°F. Set aside two baking sheets.
  2. In a medium sized bowl, combine the warm water and yeast and mix for about one minute, until the yeast is dissolved.
  3. 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.
  4. 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.
  5. Pretzels are best enjoyed the day that they are made, dipped in Mustard and Co.'s classic mustard.

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