Soft Pretzel Recipe with Maple Mustard Dipping Sauce

There’s nothing better than a warm, soft pretzel on game day—except for a homemade one. These Homemade Soft Pretzels are tender and fluffy, with a subtle beer flavor baked into the dough and a shiny, deep-brown crust from a baking soda boil. Serve them with a sweet-and-tangy maple mustard sauce for one of the best snacks to share at gatherings, tailgates, or simply for a cozy night in.

I’m a sports fan and I’ll admit great food always improves the game—especially when the score isn’t in my favor. These pretzels bring a little nostalgia for stadium snacks: warm, slightly chewy, and irresistible. Baking them at home lets you control the flavor, and adding beer to the dough gives a pleasant depth that’s hard to describe but easy to enjoy.

Why you’ll love this recipe

• Produces warm, fluffy pretzels with the classic shiny, brown crust and chewy interior.
• Beer is incorporated into the dough for subtle, complex flavor—water can be substituted if preferred.
• Served with a simple maple mustard sauce that balances sweetness and tang.
• Fun and approachable recipe to make with family or friends.

Recipe ingredients

This recipe uses a few simple pantry staples and a couple of optional swaps noted below. Measure ingredients carefully for best results.

• Beer (12 ounces, lukewarm). Adds subtle flavor; substitute with warm water if you prefer no alcohol.
• Instant dry yeast (2 1/4 teaspoons). Also called Rapid Rise yeast. Make sure it’s fresh—if it doesn’t foam during proofing, the dough won’t rise properly.
• Baking soda (2/3 cup). Used in the boiling water to create the signature shiny, brown crust and chewy texture.
• Kosher salt for the dough and coarse salt for sprinkling the tops before baking.
• Maple syrup for the dipping sauce—honey works as an easy swap.

See the full ingredient list in the recipe card below for quantities and detail.

How to make this soft pretzel recipe

Making pretzels at home is straightforward and rewarding. The most important steps are proofing the yeast properly, shaping the dough into even ropes, and briefly boiling each pretzel in a baking soda bath before baking.

Pro tip: Use fresh yeast. If the yeast doesn’t foam when proofing, the dough will not rise and the texture will suffer.

Brief overview of the process:

1. Warm the beer to 110–115°F, whisk in sugar and salt, and sprinkle the yeast on top. Let the mixture sit until foamy.
2. Mix in flour and melted butter, then knead until the dough pulls away from the bowl. Let the dough rise until doubled.
3. Divide the dough into 12 pieces, roll into 18″ ropes, shape into pretzels, and place on prepared baking sheets.
4. Boil each pretzel 30 seconds in a pot of water and baking soda, then return to the baking sheet, brush with egg wash, and sprinkle with coarse salt.
5. Bake at 450°F for 12–15 minutes until a deep brown color develops.

Recipe FAQs

Serving suggestions

Serve soft pretzels warm with the maple mustard sauce. For a party, offer a selection of dips such as spicy cheddar cheese, honey mustard, and marinara. Pretzels are also a hearty side with chili, pulled meats, or wings.

Recipe notes

• Fresh yeast is essential. If the yeast doesn’t foam during proofing, replace it.
• Rising time varies with room temperature. Expect about an hour in a warm spot, longer in a cooler kitchen.
• If you don’t have a stand mixer, the dough can be kneaded by hand.
• Finish pretzels with rock or flaky sea salt right after baking for the best texture and crunch.
• Store leftovers in an airtight container and reheat gently.

Homemade Soft Pretzels with Maple Mustard Sauce

Servings: 12 soft pretzels

Prep Time: 30 minutes • Cook Time: 20 minutes • Rising Time: 1 hour • Total Time: about 1 hour 50 minutes

Summary: Soft, fluffy pretzels with a mild beer tang and a sweet-salty maple mustard for dipping.

Equipment

• Stand mixer with dough hook (or a sturdy bowl for hand kneading)
• Large pot for boiling
• Baking sheets lined with parchment
• Slotted spoon or spatula

Ingredients

For the pretzels:

• 12 ounces beer, lukewarm (110–115°F) — or warm water
• 1 tablespoon granulated sugar
• 2 teaspoons kosher salt (plus more for sprinkling)
• 2 1/4 teaspoons instant dry yeast
• 4 1/2 cups all-purpose flour
• 4 tablespoons (2 ounces) unsalted butter, melted and cooled
• 10 cups water
• 2/3 cup baking soda
• 1 large egg yolk mixed with 1 tablespoon water for egg wash

For the maple mustard sauce:

• 1/2 cup yellow mustard
• 4 tablespoons pure maple syrup (or honey)

Instructions

For the pretzels:

1. Warm the beer briefly if necessary to reach 110–115°F. Stir in sugar and 2 teaspoons kosher salt, then sprinkle the yeast evenly over the surface. Let sit 5–10 minutes until foamy.
2. Fit a stand mixer with the dough hook, add the flour and melted butter, and mix on low until combined. Increase speed to medium and knead about 5 minutes, until the dough pulls away from the bowl.
3. Place dough in a lightly oiled bowl, cover, and let rise in a warm spot until doubled, about 1 hour.
4. Preheat the oven to 450°F. Lightly oil parchment-lined baking sheets.
5. Turn the dough onto a counter without adding more flour. Divide into 12 equal pieces and roll each into an 18″ rope. Shape into pretzels and place on the prepared sheets.
6. In an 8-quart pot bring the 10 cups water and 2/3 cup baking soda to a boil. Reduce heat to a simmer and boil pretzels, a few at a time, for 30 seconds each. Remove with a slotted spoon and return to the baking sheet.
7. Brush each pretzel with egg wash and sprinkle with kosher or coarse salt.
8. Bake on the middle and upper oven racks for 12–15 minutes, rotating halfway, until deep brown. Cool briefly on a rack before serving.

For the maple mustard sauce:

Whisk the mustard and maple syrup together in a small bowl. Chill until ready to serve.

Notes

• If yeast does not foam during proofing, discard and start with fresh yeast.
• Rising time will vary with kitchen temperature.
• Leftover pretzels keep up to three days in an airtight container; reheat gently wrapped in a damp paper towel.

Nutrition (approximate per pretzel)

Calories: 264 • Carbohydrates: 43 g • Protein: 7 g • Fat: 6 g • Sodium: value will vary based on how much salt is used

More bread recipes you’ll love:

• One hour rosemary focaccia bread
• One hour focaccia bread pizza
• Skillet cornbread
• Soft pretzel hot dog buns
• Tender buttery sweet potato biscuits

Did you try this recipe? If so, leave a review and share a photo of your pretzels—it’s always wonderful to see how recipes turn out in your kitchen.

Note: This recipe was originally published in September 2014. Photos and text have been updated to improve the instructions and recipe details.