Soft Baked Pretzels with Coarse Salt and Mustard
Inspired by techniques from NYT Cooking and America's Test Kitchen.
A bread-flour dough sweetened with brown sugar is rolled into ropes and twisted, dipped in a hot bicarbonate of soda bath for the classic crust, brushed with egg, salted and baked, then served warm with yellow mustard.
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Method
- 1
Dough. Knead the dough until smooth and leave it to double.
- 2
Shape. Roll ropes, twist into pretzels and chill to firm up.
- 3
Heat. Heat the oven and bring the soda bath to the boil.
- 4
Dip. Dip each pretzel 30 seconds, flipping once.
- 5
Glaze and salt. Brush with egg and scatter with coarse salt.
- 6
Bake. Bake until deep brown and serve warm with mustard.
Storage
Pretzels are best warm on the day. Keep leftovers loosely covered at room temperature for 1 day, or freeze unsalted for up to 1 month and reheat in a hot oven. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- stand mixer with dough hook (or large bowl)
- 2 baking trays lined with baking paper, lightly oiled
- cling film
- large wide pan
- slotted spoon
- pastry brush
- wire rack
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 278 kcal |
| Protein | 8.6 g |
| Carbohydrate | 49.4 g |
| of which sugars | 3.3 g |
| of which free sugars | 3 g |
| Fat | 4.8 g |
| of which saturates | 2.2 g |
| Fibre | 2.1 g |
| Salt | 2.13 g |
Protein per 100 kcal
3.1 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
