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Pretzels with Creamy Mustard Dip

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Irresistible Pretzels with Creamy Mustard Dip: A Perfect Snack for Any Occasion

Indulge in the ultimate comfort food with our homemade Pretzels with Creamy Mustard Dip recipe. These soft and chewy pretzels are perfectly paired with a creamy and tangy mustard dip, making them the ideal snack for movie nights, game days, or anytime you’re craving a delicious treat. Join us as we explore the ingredients, step-by-step instructions, cook notes, variations, and even keto and low-carb versions of this classic favorite!

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Ingredients:

For the Pretzels:

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  • 1 and 1/2 cups warm water (110°F to 115°F)
  • 1 tablespoon sugar
  • 2 teaspoons kosher salt
  • 1 package active dry yeast
  • 4 cups all-purpose flour, plus more for kneading
  • 2 ounces unsalted butter, melted
  • Vegetable oil, for bowl
  • 10 cups water
  • 2/3 cup baking soda
  • 1 large egg yolk beaten with 1 tablespoon water (for egg wash)

For the Creamy Mustard Dip:

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  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 2 tablespoons Dijon mustard
  • 1 tablespoon whole grain mustard
  • 1 teaspoon apple cider vinegar
  • 1/4 teaspoon garlic powder
  • Salt and pepper to taste

Instructions:

  1. Prepare the Pretzel Dough:
    • In a large mixing bowl, combine warm water, sugar, and kosher salt. Sprinkle the active dry yeast over the water mixture and let it sit for 5 minutes, until it becomes foamy.
    • Add the flour and melted butter to the yeast mixture. Mix until the dough comes together.
    • Turn the dough out onto a lightly floured surface and knead for about 5 minutes, until smooth and elastic. Shape the dough into a ball.
  2. Let the Dough Rise:
    • Place the dough in a greased bowl, turning to coat. Cover with a clean kitchen towel and let it rise in a warm place for about 1 hour, until doubled in size.
  3. Shape the Pretzels:
    • Preheat your oven to 450°F (230°C). Line two baking sheets with parchment paper.
    • Punch down the risen dough and divide it into 12 equal pieces. Roll each piece into a rope about 20 inches long.
    • To shape the pretzels, form each rope into a U-shape, then cross the ends over each other and press onto the bottom of the U to form the classic pretzel shape.
  4. Boil the Pretzels:
    • In a large pot, bring 10 cups of water and baking soda to a rolling boil. Boil the pretzels, one or two at a time, for about 30 seconds each. Remove them with a slotted spoon and place them on the prepared baking sheets.
  5. Bake the Pretzels:
    • Brush the tops of the pretzels with the egg wash. Bake in the preheated oven for 12-14 minutes, or until golden brown.
    • Remove from the oven and let the pretzels cool slightly on the baking sheets before serving.
  6. Make the Creamy Mustard Dip:
    • In a small bowl, whisk together mayonnaise, sour cream, Dijon mustard, whole grain mustard, apple cider vinegar, garlic powder, salt, and pepper until smooth and creamy.
  7. Serve and Enjoy:
    • Serve the warm pretzels with the creamy mustard dip on the side for dipping. Enjoy!

Cook Notes and Variations:

  • Add Toppings: Before baking, sprinkle the pretzels with coarse salt, sesame seeds, poppy seeds, or shredded cheese for added flavor and texture.
  • Sweet Pretzel Variation: For a sweet twist, brush the pretzels with melted butter and sprinkle them with cinnamon sugar before baking. Serve with a sweet glaze or caramel sauce for dipping.
  • Make Mini Pretzels: Instead of shaping the dough into large pretzels, divide it into smaller pieces to make mini pretzels. These are perfect for bite-sized snacks or appetizers.

Keto and Low-Carb Versions:

  • Keto-Friendly: To make keto-friendly Pretzels with Creamy Mustard Dip, substitute almond flour or coconut flour for the all-purpose flour in the pretzel dough. Use a keto-friendly sweetener instead of sugar and skip the baking soda bath to reduce carb content.
  • Low-Carb: For a lower-carb option, use a combination of almond flour and vital wheat gluten in place of all-purpose flour. Replace the sugar in the pretzel dough with a low-carb sweetener, and omit the baking soda bath. Serve the pretzels with a low-carb mustard dip made with mayonnaise, sour cream, and Dijon mustard.

Frequently Asked Questions (FAQs):

Q: Can I make the pretzel dough ahead of time? A: Yes, you can prepare the pretzel dough ahead of time and store it in the refrigerator overnight. Let it come to room temperature before shaping and baking.

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Q: Can I freeze the pretzels? A: Yes, you can freeze the baked pretzels for up to 2 months. Thaw them in the refrigerator overnight and reheat in the oven before serving.

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Q: Can I use different types of mustard in the dip? A: Absolutely! Feel free to experiment with different varieties of mustard such as spicy brown mustard, honey mustard, or horseradish mustard to customize the flavor of the dip.

Q: Can I make the dip ahead of time? A: Yes, you can prepare the creamy mustard dip ahead of time and store it in the refrigerator in an airtight container for up to 3 days.

Pretzels with Creamy Mustard Dip are a crowd-pleasing snack that is easy to make and even easier to enjoy. Whether you’re hosting a party, movie night, or simply craving a tasty treat, these homemade pretzels are sure to hit the spot. With their soft and chewy texture, golden-brown exterior, and creamy mustard dip, they’re the perfect combination of savory and satisfying. Give this recipe a try in your kitchen and delight your taste buds with the irresistible flavor of Pretzels with Creamy Mustard Dip!

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