How to Make Homemade Soft Pretzel Twists | Crème de la Crème

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber and nutrients.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option.

Start by adding 4.5 teaspoons of yeast to 1.5 cups of warm water and mix with a chopstick.

In a separate bowl, sift 4.5 cups of all-purpose flour and 0.5 teaspoons of salt using a whisk.

Wait for the yeast mixture to bubble up for about 15 minutes.

Make a well in the flour and salt mixture and pour in the yeast mixture, slowly incorporating the flour.

If the dough seems dry, add a little warm water to combine.

Knead the dough until smooth and pliable, then cover with plastic wrap and let it rest for 20 minutes.

Dissolve 0.25 cups of baking soda in 1 cup of warm water.

Divide the dough into 12 portions, roll them into logs, and place on a baking sheet.

Pour the baking soda solution over the pretzel logs and let them sit for 2 minutes, turning them a few times.

Grease another baking sheet and twist each log by cutting them in half and twisting them.

Place the twisted pretzels on the greased baking sheet and sprinkle with sea salt flakes.

Preheat the oven to 325 degrees Fahrenheit and bake the pretzels until golden brown, about 20 to 25 minutes.

While baking, prepare a dipping sauce by combining equal amounts of Dijon mustard and stone ground mustard (0.25 cups each) and adding 2 tablespoons of mayonnaise.

After 23 minutes, check the pretzels; they should be a nice dark golden brown.

Melt butter and drizzle over the baked pretzels before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens