The pretzel recipe comes from a collaboration between two Seattle businesses (who we happen to share HQ with): Krista's Baking Co. and Mustard and Co. We all moved into a new production and warehouse space together at the beginning of the year, and between Krista's baking mixes and, well, Mustard, a Soft Pretzel mix only seemed fitting. The product isn't out quite yet- but we're excited to get to share the recipe in the meantime.
1 1/2 Cups water, warm
1 packet active dry yeast
1 tsp salt
1 Tbsp cane sugar
4 Cups all-purpose flour
1 large egg, for egg wash
course salt, for finishing
1. Preheat oven to 425°F. Set aside two baking sheets.
2. In a medium sized bowl, combine the warm water and yeast and mix for about one minute, until the yeast is dissolved.
3. Add the flour mixture in three parts, mixing with a wooden spoon until the dough is no longer sticky. When almost all of the flour is incorporated, use some of the excess to lightly flour a clean surface. Turn the dough onto this and knead for three minutes.
4. Shape the dough into a small log and cut into 10 evenly sized pieces. Roll each piece into a long, even rope (about 20 inches). Make the pretzel shape by creating a U, then twist the ends across each other and press the dough together. Lay pretzels on the baking sheets.
5. Make your egg wash in a small bowl and use a pastry brush to lightly coat the tops of the pretzels. Sprinkle with course finishing salt and bake for 12-14 minutes until the tops are golden brown. Let cool on the baking sheet for three minutes before transferring to a cooling rack.
6. Pretzels are best enjoyed the day that they are made, dipped in Mustard and Co.'s classic mustard.