Description
A single-serve soft pretzel recipe with an authentic beer flavor and a homemade honey mustard dip, designed for quick preparation and zero waste.
Ingredients
Scale
- 1/4 cup (60ml) warm water (105°F-115°F)
- 1 1/4 tsp active dry yeast
- 2 tbsp lager beer
- 1 tsp sugar
- 1 cup + 1 tbsp all-purpose flour (~140g)
- 1/2 tsp salt
- 1 tbsp unsalted butter, melted
- 3 tbsp baking soda
- 2 cups water (for boiling)
- 1 egg yolk mixed with 1 tbsp water (for egg wash)
- Coarse salt (for topping)
- 2 tbsp Dijon mustard
- 1 tbsp whole grain mustard
- 1 tbsp honey
- 1 tbsp mayonnaise
- 1/2 tsp lemon juice
- 1/4 tsp garlic powder
Instructions
- In a small mixing bowl, combine warm water, beer, sugar, and yeast. Stir gently and let sit for 5-10 minutes until foamy.
- Add melted butter and salt to the yeast mixture. Stir in flour one tablespoon at a time until a shaggy dough forms.
- Knead the dough on a lightly floured surface for 5-7 minutes until smooth, elastic, and slightly tacky but not sticky.
- Place dough in an oiled bowl, cover with a damp towel, and let rise in a warm spot for 30 minutes until doubled in size.
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Punch down the dough and roll it into an 18-20 inch rope. Shape into a classic pretzel and place on the baking sheet.
- Cover loosely and let rise for 10 minutes.
- While the pretzel rises, bring 2 cups of water and 3 tablespoons of baking soda to a boil in a saucepan.
- Gently lower the pretzel into the boiling water for 30 seconds per side. Remove and place back on the baking sheet.
- Brush the pretzel with the egg wash and sprinkle generously with coarse salt.
- Bake for 12-15 minutes until deep dark brown.
- Let cool on the pan for 5 minutes before serving.
- For the dip, whisk together Dijon mustard, whole grain mustard, honey, mayonnaise, lemon juice, and garlic powder until smooth.
Notes
Ensure water is between 105°F and 115°F to activate yeast without killing it. The baking soda bath is crucial for the authentic pretzel crust and color. Use coarse salt for texture. If dough is too sticky, add flour one teaspoon at a time.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Snack
- Cuisine: German
Nutrition
- Serving Size: 1 large pretzel with
- Calories: 480
- Sugar: 12
- Sodium: 650
- Fat: 14
- Saturated Fat: 4
- Carbohydrates: 65
- Fiber: 3
- Protein: 12
Keywords: single serve pretzel, beer pretzel, honey mustard dip, easy snack, Oktoberfest recipe, soft pretzel for one