I think we can all agree, everyone loves a pretzel — even more so when it’s a heart-shaped one! This dough comes together quickly and is really easy to work with, making it the perfect project for beginner bakers. Traditionally, pretzels are dipped in a lye solution which gives them their signature taste and chestnut-brown sheen. For this recipe, I’ve opted for a baking soda bath instead which is much simpler and safer to use at home.
ingredients
Pretzels
Honey Mustard Dip
directions
This recipe requires 30 minutes rest time.
In the bowl of a stand mixer (or in a large bowl), whisk yeast and brown sugar together with 1 ½ cups of warm water (around 110°F). Let mixture sit for 10 minutes until foamy.
Whisk in salt and melted butter.
Add flour to the yeast mixture and knead on medium speed for 5-8 minutes until a smooth dough forms.
You can also make this dough by hand, using a wooden spoon until a shaggy dough forms. Then, turn the dough out onto a floured work surface and knead for about 5-10 minutes until smooth.
Grease a large bowl. Roll the dough into a ball, place it in the bowl and cover tightly with plastic wrap. Set dough aside in a warm space and let rise for 30 minutes to 1 hour until doubled.
Line two large baking sheets with oiled silicone mats or parchment paper. The oil will prevent the pretzel dough from sticking. Using a bench scraper, divide the proofed dough into 10, equal-sized balls. Cover with plastic wrap to keep the dough from drying out.
Cut a large sheet of parchment into 10 squares (approx. 5 x 5-inches). Roll out one of the balls into a 24-inch long rope with a thicker middle and slightly tapered ends. Form a U-shape with the rope and twist the ends together. Bring the twisted ends down towards the base of the pretzel, either all the way down, like you would with a traditional pretzel, or halfway (as pictured). Use your hands to shape the pretzel into a heart shape and place on a parchment square. Repeat with remaining dough balls.
Note: Using parchment paper helps maintain the shape of the pretzel when it is placed into the baking soda bath in step 7.
Mix 10 cups of water together with baking soda in a large pot and bring to a boil. Place a pretzel (along with the parchment paper) onto a slotted spoon and gently drop it into the boiling water. Quickly remove the paper. Boil the pretzel for 10 seconds on each side (20 seconds total). Scoop the pretzel out with the slotted spoon, let excess water drip off and return to the baking sheet. Repeat with remaining pretzels.
Let pretzels rest at room temperature for 30 minutes.
Make an egg wash by whisking an egg with a tablespoon of water. Brush this onto each pretzel. Sprinkle pretzels generously with salt and desired toppings.
Preheat oven to 425°F. As the oven preheats, you can prepare the dipping sauce. Mix together mustard, honey, mayonnaise and vinegar. Taste and season with salt and pepper. Transfer to a ramekin.
Bake for 15-18 minutes until pretzels are a rusty-brown colour. Serve along with dipping sauce.
