Grainy Mustard Soft Pretzels Recipe

In this soft pretzel recipe, grainy mustard is added to the pretzel dough for a dose of savory flavor.


| March 2013


With all the excess sodium in prepackaged foods and hidden, dangerous preservatives, it’s smart (as well as delicious) to make your own snacks from scratch. In Salty Snacks (Ten Speed Press, 2012), chef and author Cynthia Nims offers seventy-five recipes for homemade snacks such as veggie chips, cheese straws, toasted nuts, pita chips, herb crackers, savory cookies and snack mixes that put a fresh, crunchy spin on homemade nibbles.

You can buy this book in the Mother Earth Living store: Salty Snacks.

Grainy Mustard Soft Pretzels Recipe

Makes 12 pretzels

The quintessential sidekick to a good soft pretzel is a dish of flavored mustard. But it’s not used for dunking in this case: Rustic grainy mustard is added to the pretzel dough itself for a dose of savory flavor.



Malt powder is not necessarily a traditional pretzel ingredient, though malt syrup is often used and adds an interesting dimension of character. I’ve tried pretzels with both, and while the malt syrup version may be more classic, the malt powder version works well. And the rest of the jar is great to have on hand for adding an accent to a bowl of ice cream for dessert! 

• 3 cups all-purpose flour, plus more if needed
• 3 tablespoons malt powder
• 1 1/2 teaspoons kosher salt or flaky or coarse sea salt, plus more for sprinkling
• 1 cup warm water (105° to 110°F)
• 2 teaspoons (1 envelope) active dry yeast
• 3 tablespoons grainy mustard
• 1 tablespoon baking soda
• 1 large egg yolk
• 1 1/2 teaspoons water







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