Oven-Roasted Soft Pretzels with Mustard Dipping Sauce

By AislePrompt Editorial · Published 2026-06-06 · Updated 2026-06-06

Golden-brown, chewy soft pretzels baked to perfection and served with a tangy mustard sauce, inspired by Philadelphia’s famous soft pretzel tradition. This American-inspired recipe, ready in about 45 minutes, turns all-purpose flour, active dry yeast, warm water into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 210 calories and feeds 8, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 cups all-purpose flour
• 2 1/4 tsp (1 packet) active dry yeast
• 1 1/2 cups (110°F) warm water
• 2 tbsp granulated sugar
• 1 tsp salt
• 1/4 cup baking soda
• 10 cups water (for baking soda bath)
• 4 tbsp, melted unsalted butter
• 2 tbsp coarse sea salt
• 1/4 cup yellow mustard
• 1 tbsp honey

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Instructions

1. Step 1: In a large mixing bowl, combine 1 1/2 cups warm water (110°F), 2 1/4 tsp active dry yeast, and 2 tbsp granulated sugar. Stir gently and let sit for 5 minutes until foamy.
2. Step 2: Add 4 cups all-purpose flour and 1 tsp salt to the yeast mixture. Stir with a wooden spoon until a dough forms, then knead on a floured surface for 8-10 minutes until smooth and elastic.
3. Step 3: Place the dough in a lightly oiled bowl, cover with a towel, and let rise in a warm place for 1 hour or until doubled in size.
4. Step 4: Preheat oven to 450°F. Line two baking sheets with parchment paper and set aside.
5. Step 5: In a large pot, bring 10 cups water and 1/4 cup baking soda to a rolling boil.
6. Step 6: Divide the risen dough into 8 equal pieces. Roll each piece into a 20-inch rope, then twist into a pretzel shape.
7. Step 7: Using a slotted spatula, gently lower each pretzel into the boiling baking soda water for 30 seconds. Remove and place on prepared baking sheets.
8. Step 8: Brush each pretzel with 4 tbsp melted unsalted butter and sprinkle with 2 tbsp coarse sea salt.
9. Step 9: Bake for 12-14 minutes until deep golden brown.
10. Step 10: While pretzels bake, whisk together 1/4 cup yellow mustard and 1 tbsp honey for dipping.
11. Step 11: Serve warm pretzels with the mustard-honey sauce.