Soft Pretzels

By • March 10, 2016 0 Comments

1 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

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:
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.

More Great Recipes: Bread, Rolls & Muffins|Snacks|Rice & Grains