Delicious Honey Mustard Pretzel Recipe | Skip To My Lou (2024)

FAQs

What is the best mustard for pretzels? ›

Dijon mustard or a spicy brown mustard are the typical go-tos, as they add an extra kick to your pretzel snack. However, you can also get the best of both worlds by choosing a cheesy mustard dip. All you need is spicy brown mustard, a cheese spread, and Worcestershire sauce.

Traditional Bavarian pretzels are dipped in a lye solution before they are baked. Lye, also known as sodium hydroxide, is essentially the same stuff that's used to make soap and clean drains. It can even dissolve glass.

Spicy Nacho Cheese Sauce (pictured above and delicious with the jalapeño cheddar or salted pretzels) Pepperoni Pizza Dip (wonderful with the garlic parmesan or salted pretzels) Stone Ground Mustard (always great with salted pretzels) Homemade Pesto (try with the garlic parmesan or salted pretzels)

The popular toppings of authentic bavarian pretzels are:

Sesame, poppy, sunflower, pumpkin or caraway seeds, cheese sauce and bacon bits. Bavarians especially enjoy their pretzels in the late morning with Weißwürst, sweet mustard, and a Beer.

Pretzel-making remained concentrated in Pennsylvania, even after emerging as a national snack in the 1960s. The practice of spreading mustard on soft pretzels is traced to the fact that pretzels were commonly sold by hot dog vendors, who were already offering mustard.

The answer lies in a brief dip in an alkaline water bath before baking. This bath essentially gelatinizes the outside of the pretzel, preventing it from fully “springing” during baking (as bread does) and giving pretzels their signature chewy crust. It also gives them their unique and indelible “pretzel” flavor.

Egg Wash – The egg wash on the pretzels gives them a little shine, and I find it softens the exterior a bit. For a more traditional taste, omit the egg wash and just use salt when the pretzels come out of the water bath.

Bread flour provides more structure

Gluten helps provide structure, allowing a baked good to have more body and sturdiness. As a result, bread flour will make it easier for a pretzel to hold its shape. This can be an advantage to beginner bakers, especially since the shape of a pretzel is so important.

For already-made pretzels, top with a mixture of melted butter, diced garlic, parsley, and parmesan cheese. If you're making your own, you can stuff them with mozzarella cheese, cook, and then top them with the garlic butter! Some people create pretzel logs around string cheese, while others opt for shredded cheese.

What makes pretzels taste good? ›

Salt is the most common seasoning, or topping, for pretzels, complementing the washing soda or lye treatment that gives pretzels their traditional skin and flavor acquired through the Maillard reaction. Other toppings are mustard, cheeses, sugar, chocolate, cinnamon, sweet glazing, seeds, and nuts.

The amount of salt and carbohydrates in pretzels makes this human food unsuitable for a dog's diet.

A classic pick is a beer cheese dip. Combine cheddar cheese, cream cheese for creaminess, and 1/2 to 3/4 cups of beer depending on if you're looking for a thinner or thicker dip. Or try this Gouda-infused version.

This style sources seeds with a yellow hue, which boasts a distinct spiced flavor that makes American mustard relatively standard. Conversely, German mustards utilize varying mustard types, include a broad range of additional ingredients, and comprise indeterminate textures.

Deli. Sometimes labeled “spicy brown” or just simply “brown,” deli mustard, as you can likely infer, is great on sandwiches. It consists of partially ground brown mustard seeds, warming spices and a moderate amount of acid, which results in a flavorful condiment that can certainly live up to the “spicy” moniker.