Soft Pretzels

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

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