Homemade Soft Pretzels Recipe with Maple Mustard Sauce

I love sports, but great food always improves the experience—especially when the game isn’t going my way. Classic tailgating snacks bring comfort and nostalgia, and these soft pretzels are no exception. I have warm memories of buying soft pretzels at stadiums growing up, and making them at home brings back that same cozy feeling.

Adding beer to the dough deepens the flavor without overwhelming it. If you prefer not to use beer, water can be substituted without sacrificing texture. The key to the signature pretzel crust and chew is a quick boil in baking soda before baking, which promotes browning and creates that glossy, amber finish.

Why you’ll love this recipe

• Produces warm, fluffy pretzels with a shiny, deep-brown crust and a chewy interior.
• Beer in the dough adds a subtle, pleasant tang; it can be swapped for water if desired.
• Served with a simple maple mustard sauce that balances sweet and savory flavors.
• Great for game day, parties, or any casual gathering—easy and fun to make.

Recipe ingredients

This recipe uses common pantry ingredients with a few optional swaps noted below.

• Beer: Adds depth and slight tang. Use a mild ale or substitute with lukewarm water (110–115°F) if you prefer.
• Instant dry yeast: 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: Used in the boiling step to create the classic pretzel crust and flavor.
• Kosher or rock salt: For finishing the pretzels; flaky sea salt works well too.
• Maple syrup: Combines with mustard to make the dipping sauce; honey is a suitable substitute.

The full ingredient list with exact quantities appears in the recipe card below.

How to make these soft pretzels

This recipe is straightforward and enjoyable—rolling and shaping the pretzels is part of the fun. If you have helpers, shaping goes quickly.

The dough is briefly boiled in a baking soda solution before baking. This step encourages the brown, shiny crust and the chewy interior associated with soft pretzels.

Pro tip: Use fresh yeast. If the yeast doesn’t become foamy when proofed in warm beer or water, the dough will not rise.

1. Warm the beer (or water) to 110–115°F. Whisk in sugar and 2 teaspoons kosher salt, then sprinkle the yeast over the surface and let it sit 5–10 minutes until foamy.
2. Attach the dough hook to a stand mixer. Add flour and melted butter, mixing on low until combined. Increase to medium and knead until the dough pulls away from the bowl.
3. Place the dough in an oiled bowl, cover, and let rise in a warm spot until doubled, about 1 hour (time varies with temperature).
4. Preheat the oven to 450°F. Divide the dough into 12 pieces, rolling each into an 18-inch rope and shaping into pretzels. Place on parchment-lined baking sheets.
5. Bring 10 cups of water and the baking soda to a boil in a large pot. Reduce to a simmer and boil each pretzel for about 30 seconds, a few at a time. Remove with a slotted spoon and return to the baking sheet.
6. Brush each pretzel with an egg wash (egg yolk + 1 tablespoon water) and sprinkle with kosher salt.
7. Bake on the middle and upper racks for 12–15 minutes, rotating halfway, until deep brown. Cool briefly on a wire rack and serve warm with maple mustard sauce.

Recipe FAQs

Serving suggestions

These soft pretzels pair well with many game-day favorites.

• Serve with maple mustard sauce, honey mustard, or a sharp pub cheese for dipping.
• Offer alongside chips, guacamole, or baked vegetable crisps as part of a snack spread.
• Enjoy with pulled pork, barbecue chicken, or as a side to hearty chili.

Recipe notes

• Yeast: Fresh instant dry yeast is essential. If it doesn’t foam during proofing, don’t proceed—replace the yeast.
• Rising time: Dough rising time depends on room temperature; it may take longer in a cool spot and less time in a warm area.
• If you don’t have a stand mixer, the dough can be kneaded by hand until smooth and elastic.
• Finish pretzels with coarse or flaky salt after baking if you prefer a milder salt crust.
• Store leftovers at room temperature in an airtight container for up to 3 days; reheat gently before serving.

Recipe: Homemade Soft Pretzels with Maple Mustard Sauce

Servings: 12 soft pretzels   |   Prep: 30 mins   Cook: 20 mins   Rising time: 1 hr   Total: 1 hr 50 mins

Ingredients

For the pretzels:

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

For the maple mustard sauce:

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

Instructions

Pretzels

1. Warm the beer to 110–115°F. Whisk in sugar and 2 teaspoons kosher salt; sprinkle yeast on top and let sit 5–10 minutes until foamy.
2. In a stand mixer with the dough hook, combine the beer mixture with flour and melted butter. Mix on low until combined, then knead on medium until the dough pulls away from the bowl, about 5 minutes.
3. Place dough in an oiled bowl, cover, and let rise in a warm place until doubled, about 1 hour.
4. Preheat oven to 450°F. Turn dough onto the counter and gently deflate. Divide into 12 pieces and roll into 18-inch ropes. Shape into pretzels and place on parchment-lined baking sheets.
5. Bring water and baking soda to a boil in a large pot. Reduce heat slightly and boil each pretzel 30 seconds, working in batches. Remove with a slotted spoon and return to the baking sheet.
6. Brush with egg wash, sprinkle with kosher salt, and bake 12–15 minutes until deep brown. Cool slightly on a wire rack.

Maple mustard sauce

Whisk mustard and maple syrup together in a small bowl. Chill until ready to serve. Serve with warm pretzels.

Nutrition (per serving)

Calories: 264 kcal, Carbohydrates: 43 g, Protein: 7 g, Fat: 6 g, Saturated Fat: 3 g, Sodium: 3923 mg (recipe yields 12 pretzels), Fiber: 2 g, Sugar: 3 g. Nutrition is estimated and intended as a guideline.

Did you try this recipe? If so, leave a review below and tag @flavorthemoments on social media to share your results.

Note: This recipe was originally published in September 2014. Photos and instructions have been updated for clarity.