We love Sourdough Pretzels with Mustard Dip at any time of year–not just during baseball season. They are best served warm, fresh from the oven, but they’re also good hours later warmed in a toaster oven or even the next day. But trust me, they won’t last long.
Warm, Soft, Chewy, Salty Pretzels
Who doesn’t think about soft, chewy pretzels during baseball season? I know I do! These pretzels are even better because you can eat them at home. These pretzels are also a perfect fit for your next Oktoberfest Celebration! So that’s three wins in my book!
See more Sourdough Recipes Here. Browse Snacks or Oktoberfest Ideas.
Dip the warm pretzels in the tangy mustard sauce, and you will spoil your supper! Trust me, we know. We’ve done it. More than once.
Ingredients for Sourdough Pretzels with Mustard Dip
(As a King Arthur Baking and Walmart Affiliate, I earn from qualified purchases at the links below. See the full recipe at the bottom of this post.)
Instructions for Making this Recipe
To begin, gather the ingredients so you have everything close at hand on the counter or table.
Prepare the Dough
In a large bowl, mix together the “fed” sourdough starter, lukewarm water, all-purpose flour, dry milk powder, diastatic malt powder, butter, instant yeast, and salt. Knead by hand or mixer until dough is smooth, but slightly sticky.
Cover and allow to rise for 45-60 minutes. Toward the end of the rising time, preheat oven (convection, if possible) to 425°F.
Form the Pretzels
Turn the dough out onto a lightly greased work surface. Fold to gently deflate, then divide into 12 pieces. Roll each into an 18″ rope. Shape each rope into a pretzel, pinching the ends into the dough to seal.
If you prefer larger pretzels, feel free to divide the dough into 6 pieces and roll each piece into a 20″-24″ rope, continuing with the recipe as written. This makes for a large, soft pretzel similar to what you might get at a concession stand.
Before forming your pretzels, you might want to watch a video or 2 online. There are lots of them available. But the gist is to roll each piece of dough into a rope about 18″ long. Grasp an end in each hand, twist the rope, and fold it under. Then pinch the ends together.
Forming the pretzels may sound confusing, but it’s not. It really doesn’t take much practice to figure it out. You’ll get the hang of it in no time.
Cover, and allow to rise for 40-60 minutes, if desired.
Boil and Bake the Pretzels
The next step is to boil the pretzels. Add water to a large pot. Dissolve diastatic malt powder and baking soda into the water and bring to a boil.
Boiling the pretzels helps to make them chewy. Also, if you don’t have diastatic malt powder, you may use brown sugar in it’s place. The malt powder gives the pretzels their shiny crust and extra flavor.
Place 2-3 pretzels into the water at a time and boil for 60 seconds, turning after 30 seconds.
Remove the pretzels with a wire strainer and place on a baking sheet, lined with parchment paper or a silicone baking mat.
Spread egg wash over each pretzel, then sprinkle with coarse sea salt . The egg wash also helps to create a nice, shiny brown top once baked. Repeat process until all of the pretzels have been boiled.
Bake in preheated “convection” oven for 15-17 minutes until pretzels are golden brown. Remove and place on wire racks. Makes 6-12 pretzels, depending on the size. Serve with Mustard Dip.
Prepare the Mustard Dip
In a medium bowl, combine the sour cream, mayonnaise, yellow mustard, whole grain mustard, dried minced onion, ranch salad dressing mix (see my recipe for this here), granulated sugar, and prepared horseradish. Mix well.
Cover and refrigerate for 30 minutes. Serve with warm pretzels. Makes approximately 1 1/4 cup.
You’ll want to serve Sourdough Pretzels with Mustard Dip soon after coming out of the oven. If you can wait that long. But let them cool down a little or you’ll burn your mouth. If you have any leftovers, you may store them in a loosely covered container and reheat when ready to eat.
Learn More About Sourdough
My Adventures with Sourdough began in June 2013. After all those years of baking some sort of sourdough bread each week, I can still say that we dearly love it. There are many recipes that use Sourdough Starter, and it’s what I use in my everyday baking.
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Sourdough Pretzels with Mustard Dip
(As an Amazon Associate, I earn from qualifying purchases.)
Ingredients
- 1 cup sourdough starter (fed and active)
- 3/4 cup warm water
- 3 cups all-purpose flour
- 1/4 cup instant dry milk
- 2 tablespoons Diastatic Malt Powder (or brown sugar)
- 1 tablespoon butter (room temperature)
- 2 teaspoons instant yeast
- 1 1/2 teaspoons kosher salt
- 3-4 quarts water (for boiling)
- 1 tablespoon Diastatic Malt Powder (or brown sugar)
- 2 teaspoons baking soda
- 4 teaspoons sea salt (for topping)
Mustard Dip
- 1/3 cup sour cream
- 1/3 cup mayonnaise
- 1/3 cup yellow mustard
- 1 tablespoon whole grain mustard
- 1 tablespoon dried minced onion
- 1 tablespoon ranch salad dressing mix
- 1 tablespoon granulated sugar
- 1 teaspoon prepared horseradish
Instructions
- Gather the ingredients so you have everything close at hand on the counter or table.
Prepare the Dough
- In a large bowl, mix together the fed sourdough starter, water, all-purpose flour, instant dry milk, diastatic malt powder, softened butter, instant yeast, and kosher salt.
- Knead by hand or mixer until dough is smooth, but slightly sticky.
- Cover and allow to rise for 45-60 minutes. Toward the end of the rising time, preheat oven (convection, if possible) to 425℉.
Form the Pretzels
- Turn the dough out onto a lightly greased work surface. Fold to gently deflate, then divide into 12 pieces. Roll each into an 18" rope. Shape each rope into a pretzel, pinching the ends into the dough to seal.
- Cover and allow pretzels to rise for 50-60 minutes, if desired.
Boil and Bake the Pretzels
- Add water to a large pot. Dissolve the diastatic malt powder and baking soda into the water and bring to a light boil. (If you don't have the malt powder, you may use brown sugar in it's place.)
- Place 3 pretzels into the water at a time and lightly boil for 60 seconds, turning after 30 seconds.
- Remove with a wire strainer and place on a baking sheet covered with parchment paper. Sprinkle with sea salt. Repeat process until all of the pretzels have been boiled.
- Bake in preheated "convection" oven for 15-17 minutes until pretzels are golden brown.
- Remove from oven and place on wire racks. Makes 6-12 pretzels, depending on how large you make them. Serve with Mustard Dip.
Prepare the Mustard Dip
- In a medium bowl, combine sour cream, mayonnaise, yellow mustard, whole grain mustard, dried minced onion, dried minced onionranch salad dressing mix, granulated sugar, and prepared horseradish. Mix well.
- Cover and refrigerate for 30 minutes. Serve with warm pretzels. Makes approximately 1 1/4 cups.
