Seedy Soft Pretzels + Bleu Cheese Mustard

Doughy, seedy soft pretzels served with rich bleu cheese mustard. This is the third recipe of my Valentine’s series dedicated to my cutie boyfriend, Marc.

Seedy Soft Pretzels with Bleu Cheese Mustard | Serendipity by Sara Lynn
Seedy soft pretzels served with rich bleu cheese mustard sauce.
Seedy Soft Pretzels with Bleu Cheese Mustard for dipping!

When I was in Germany, I was very intent on finding the best soft pretzel. Like, I wanted a soft pretzel the size of my face. With mustard, because even though I am firmly a liquid cheese girl, mustard is only right when in Berlin. The thing is, once I actually got to Germany, I kind of forgot about all of my goals. Berlin and Munich were the most wonderful places, and even though I had the whole airline-losing-my-bag drama, I absolutely adored those cities. In Berlin, I turned 22, drank whiskey cocktails, and strolled along the East Side Gallery. I also had the best cappuccino of my life at Five Elephant. I was far too busy making friends, thrifting for new clothes, and drinking coffee to search out the best soft pretzel.

(On a side note, I did eat a pretzel while I was there. In a train station next to the East Side Gallery for breakfast on my birthday. And like, it was pretty good? So, I guess there are just delicious pretzels everywhere in Germany).

It wasn’t until I started dating Marc, who is half Italian half-ish German, that I even remembered my longing for an amazing German pretzel. To know Marc is to know that if there is a soft pretzel on a menu, he will order it. So, I knew it was the only option for Marc’s recipe in my Valentine’s series. Marc and I fell in love over food and cooking together. He helps me make dinner every night, hold my bounce boards when I’m photographing, and cleans my dishes. He also is willing to taste-test every recipe I make, so all-in-all, he’s pretty great.

(Ok, I’m done being sappy now. I LOVE YOU MARC!)

Seedy soft pretzels served with creamy bleu cheese mustard.
Seedy Soft Pretzels with Creamy Bleu Cheese Mustard Dip | Serendipity by Sara Lynn

Honestly, I thought these seedy soft pretzels would be a lot more difficult. I did extensive research on the pretzel subject, because I wanted them to be perfect. AP flour vs. bread flour (AP for doughier, bread flour for chewier). Toppings (it took a lot to refrain from putting everything bagel seasoning on top). Brown sugar vs. barley malt syrup (barley malt is more traditional). And of course, lye vs. baking soda. Ugh, I stressed about this one. Lye is what they use in straight-up German bakeries, but I’m a chicken about using poison while cooking.

Ultimately, I decided to use brown sugar + baking soda over the very traditional barley malt syrup + lye method. I wanted this seedy soft pretzel recipe to be more accessible for the mass. Also, I was having very real anxiety about accidentally burning Marc’s esophagus out of his face with lye. It would have so not been in the spirit of Valentine’s Day. However, maybe in the future, I’ll try it out… (Lye that is, not burning esophaguses).

Regardless, these seedy soft pretzels were amaaaaaaazing. Marc seriously has not stopped talking about them. Also, they took less than an hour to make, which is essentially my perfect weekend project. The seeds provided a nice crunch reminiscent to whole wheat bread. In fact, you could probably use half whole wheat flour if you feel so inclined, but I don’t know how this will affect texture. Also, the bleu cheese mustard is an absolute must. Truly non-negotiable, because it is life-changing, and no I’m not exaggerating.

Lastly, to be cute, I made heart-shaped pretzels. But, you can do regular pretzel shapes, knots, or just plain old sticks. Or idk, come up with some crazy-ass shape and then show me by tagging @serendipitybysaralynn on insta!! (Here’s a helpful pretzel-shaping guide for reference).

Seedy Soft Pretzels with Bleu Cheese Mustard | Serendipity by Sara Lynn

Seedy Soft Pretzels with Bleu Cheese Mustard


AuthorserendipitybysaralynnDifficultyIntermediate

Yields12 Servings
Prep Time30 minsCook Time15 minsTotal Time45 mins

Seedy soft pretzels with bleu cheese dip taste traditional but use more attainable ingredients. They are surprisingly easy and the perfect weekend snack when served with German beer!

Soft Pretzels
 1 ½ cups warm water
 2 ¼ tsp active yeast
 1 tsp salt
 2 tbsp brown sugar
 3 tbsp unsalted butter, melted and slightly cooled
 4 ½ cups AP flour + more for dusting
 8 cups water
 ½ cup baking soda
 1 egg
 ¼ cup mixed seeds (sesame, poppy, sunflower, pumpkin, etc.)
 Coarse salt, for sprinkling
Bleu Cheese Mustard
 ¼ cup whole grain mustard
 ¼ cup Dijon mustard
 ¼ cup bleu cheese, finely crumbled
 2 tbsp honey
 ½ tsp Worcestershire sauce
 Pepper, to taste

Soft Pretzels
1

In a standing mixer with a dough attachment (or using a bowl and wooden spoon) combine the warm water, yeast, salt, and sugar. Let sit until the mixture is foamy, about 10 minutes. Add the butter and 3 1/2 cups of flour. Mix, adding more flour 1/4 cup at a time until the dough is smooth and bounces back when pressed (up to 4 1/2 cups total - it may only need 3 1/2!). Knead for 5 minutes in the mixer or by hand.

2

Shape the finished, kneaded dough into a ball, and cover with a tea towel. Place in a warm spot for about 30-45 minutes, or until the dough is doubled in size.

3

While the dough is rising, combine the 8 cups of water and baking soda in a large pot. Bring to a rolling boil. Preheat the oven to 425* F. Line two baking sheets with parchment paper, and lightly brush with oil. Whisk the egg with 1 Tablespoon of water, and set aside.

4

Once the dough has risen, cut it into 8 equal sections (about 2.75 ounces each). These will yield large pretzels, so you can easily divide it into 12 sections if you want smaller pretzels. On a lightly floured surface, roll each section into a 24-inch rope. Make a U-shape with the rope. Twist the ends of the rope together, and then fold the twist over, pressing the ends into the bottom of the U. (I highly recommend viewing the video above a few times before attempting). If you want a heart shape, pull the bottom of the U down to make a V-shape!

5

Working one at a time, drop a pretzel into the boiling baking soda water for 30 seconds (I push the pretzel into the water to get the whole thing coated). Remove with a slotted spoon, letting as much excess water drip off as possible. Place on the prepared baking sheet, and repeat with the remaining pretzels.

6

Brush the pretzels with the egg wash. Sprinkle the pretzels evenly with coarse salt and the seed mixture. Bake for 10-15 minutes, until a deep golden brown crust has formed. Serve warm with bleu cheese mustard. You can store these in an airtight container for up to four days, although they will get harder over time.

Bleu Cheese Mustard
7

In a small bowl, whisk all of the ingredients until smooth. Refrigerate until ready to use. The sauce will last up to four days in the fridge.

Ingredients

Soft Pretzels
 1 ½ cups warm water
 2 ¼ tsp active yeast
 1 tsp salt
 2 tbsp brown sugar
 3 tbsp unsalted butter, melted and slightly cooled
 4 ½ cups AP flour + more for dusting
 8 cups water
 ½ cup baking soda
 1 egg
 ¼ cup mixed seeds (sesame, poppy, sunflower, pumpkin, etc.)
 Coarse salt, for sprinkling
Bleu Cheese Mustard
 ¼ cup whole grain mustard
 ¼ cup Dijon mustard
 ¼ cup bleu cheese, finely crumbled
 2 tbsp honey
 ½ tsp Worcestershire sauce
 Pepper, to taste

Directions

Soft Pretzels
1

In a standing mixer with a dough attachment (or using a bowl and wooden spoon) combine the warm water, yeast, salt, and sugar. Let sit until the mixture is foamy, about 10 minutes. Add the butter and 3 1/2 cups of flour. Mix, adding more flour 1/4 cup at a time until the dough is smooth and bounces back when pressed (up to 4 1/2 cups total - it may only need 3 1/2!). Knead for 5 minutes in the mixer or by hand.

2

Shape the finished, kneaded dough into a ball, and cover with a tea towel. Place in a warm spot for about 30-45 minutes, or until the dough is doubled in size.

3

While the dough is rising, combine the 8 cups of water and baking soda in a large pot. Bring to a rolling boil. Preheat the oven to 425* F. Line two baking sheets with parchment paper, and lightly brush with oil. Whisk the egg with 1 Tablespoon of water, and set aside.

4

Once the dough has risen, cut it into 8 equal sections (about 2.75 ounces each). These will yield large pretzels, so you can easily divide it into 12 sections if you want smaller pretzels. On a lightly floured surface, roll each section into a 24-inch rope. Make a U-shape with the rope. Twist the ends of the rope together, and then fold the twist over, pressing the ends into the bottom of the U. (I highly recommend viewing the video above a few times before attempting). If you want a heart shape, pull the bottom of the U down to make a V-shape!

5

Working one at a time, drop a pretzel into the boiling baking soda water for 30 seconds (I push the pretzel into the water to get the whole thing coated). Remove with a slotted spoon, letting as much excess water drip off as possible. Place on the prepared baking sheet, and repeat with the remaining pretzels.

6

Brush the pretzels with the egg wash. Sprinkle the pretzels evenly with coarse salt and the seed mixture. Bake for 10-15 minutes, until a deep golden brown crust has formed. Serve warm with bleu cheese mustard. You can store these in an airtight container for up to four days, although they will get harder over time.

Bleu Cheese Mustard
7

In a small bowl, whisk all of the ingredients until smooth. Refrigerate until ready to use. The sauce will last up to four days in the fridge.

Seedy Soft Pretzels with Bleu Cheese Mustard

xo Sara Lynn

*Song of the day: Time After Time by She & Him

Seedy soft pretzels with creamy bleu cheese mustard dip. | Serendipity by Sara Lynn
Seedy Soft Pretzels with Bleu Cheese Mustard | Serendipity by Sara Lynn
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