Soft Pretzel Sticks with Honey Mustard Recipe

All-purpose flour: The main ingredient that forms the dough and gives the pretzels their structure.

Active dry yeast: Helps the dough rise and become light and fluffy.

Warm water: Activates the yeast and helps mix the dough.

Sugar: Feeds the yeast and adds a touch of sweetness.

Salt: Adds flavor to the dough.

Baking soda: Used in boiling water to give the pretzels their chewy crust and golden color.

Egg: Brushed on top to help the pretzels brown and hold the coarse salt.

Coarse salt: Sprinkled on top for that classic pretzel taste and crunch.

Mayonnaise: A creamy base for the honey mustard dip.

Honey: Adds sweetness to the dip.

Dijon mustard: Gives the dip a tangy, slightly spicy flavor.

Yellow mustard: Adds a milder mustard flavor to balance the dip.

One of the coolest parts of making these soft pretzel sticks is the step where you boil them in water with baking soda. It might sound a little strange to boil dough, but it’s what gives pretzels their shiny, chewy crust. Here’s how to do it right:

1. First, get a big pot and fill it with about 10 cups of water. Add the baking soda and bring it to a rolling boil. The water should be bubbling a lot.
2. Carefully drop each pretzel stick into the boiling water. Don’t put too many in at once or they’ll stick together.
3. Let each stick boil for about 30 seconds. You’ll see the dough puff up a bit—that’s a good sign!
4. Use a slotted spoon or tongs to take the pretzel sticks out and place them on your baking sheet.

Boiling the dough in baking soda water helps the pretzels get that classic golden-brown color and gives them a slightly crisp outside while keeping the inside soft and chewy. Without this step, your pretzels might look pale and feel more like regular bread sticks.

When I first tried this, I was nervous about dropping the dough in boiling water, but it’s not scary at all if you’re careful. One trick I learned is to boil them one or two at a time so they don’t stick together or break. Also, don’t skip the baking soda—plain boiling water just won’t give you that authentic pretzel texture. It’s a little extra step, but totally worth it for that perfect pretzel stick you’ll want to dunk in the sweet and tangy honey mustard dip!

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and increases the fiber content, though it may make the pretzels denser.

• active dry yeast - Substitute with instant yeast: Instant yeast can be mixed directly into the dry ingredients without needing to be dissolved in water first, making the process quicker.

• warm water - Substitute with milk: Milk can add a richer flavor and softer texture to the pretzels.

• sugar - Substitute with honey: Honey provides a natural sweetness and can add a slight floral note to the dough.

• salt - Substitute with sea salt: Sea salt can offer a different mineral profile and a slightly different flavor.

• baking soda - Substitute with baked baking soda: Baked baking soda (sodium carbonate) is more alkaline and can give pretzels a more traditional, deeper brown color and distinct flavor.

• egg - Substitute with milk wash: A milk wash can provide a similar golden-brown finish to the pretzels without using eggs.

• coarse salt - Substitute with kosher salt: Kosher salt has larger grains and can provide a similar texture and flavor when sprinkled on top of the pretzels.

• mayonnaise - Substitute with Greek yogurt: Greek yogurt can provide a tangy flavor and creamy texture while being lower in fat.

• honey - Substitute with maple syrup: Maple syrup offers a different kind of sweetness and a unique flavor profile.

• dijon mustard - Substitute with spicy brown mustard: Spicy brown mustard has a similar texture and a bit more heat, making it a good alternative.

• yellow mustard - Substitute with whole grain mustard: Whole grain mustard provides a similar tangy flavor with a bit more texture and visual appeal.

• Allow the pretzel sticks to cool completely at room temperature before storing. This prevents condensation from forming, which can make them soggy.

• Place the cooled pretzel sticks in an airtight container or a resealable plastic bag. Ensure that the container or bag is sealed tightly to maintain freshness.

• Store the pretzel sticks at room temperature for up to 2 days. If you need to keep them longer, consider freezing them.

• To freeze, wrap each pretzel stick individually in plastic wrap or aluminum foil. This helps to prevent freezer burn and keeps them from sticking together.

• Place the wrapped pretzel sticks in a freezer-safe bag or container. Label the bag with the date to keep track of their storage time.

• Freeze the pretzel sticks for up to 2 months. For best results, consume them within this timeframe.

• When ready to enjoy, thaw the pretzel sticks at room temperature for about 1-2 hours. Alternatively, you can reheat them directly from frozen.

• To reheat, preheat your oven to 350°F (175°C). Place the pretzel sticks on a baking sheet and bake for 10-12 minutes or until warmed through and slightly crispy.

• If you prefer a softer texture, you can microwave the pretzel sticks for 20-30 seconds on medium power. Be cautious not to overheat, as this can make them tough.

• For the honey mustard dip, store it in an airtight container in the refrigerator. It will keep well for up to 1 week.

• Stir the honey mustard dip before serving to ensure it is well mixed. If it thickens too much, you can add a small amount of water or lemon juice to achieve the desired consistency.

• Oven Method: Preheat your oven to 350°F (175°C). Wrap the soft pretzel sticks in aluminum foil to prevent them from drying out. Place them on a baking sheet and heat for about 10-15 minutes until they are warm and soft. This method helps maintain the original texture and flavor.

• Microwave Method: Place the pretzel sticks on a microwave-safe plate. Cover them with a damp paper towel to keep them from drying out. Microwave on medium power for 20-30 seconds. Check if they are warm enough; if not, continue in 10-second intervals. Be cautious as microwaving can make them chewy.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the pretzel sticks directly on the rack or on a small baking sheet. Heat for about 5-7 minutes until they are warm and slightly crispy on the outside. This method is quick and effective for small batches.

• Stovetop Method: Heat a non-stick skillet over medium heat. Lightly brush the pretzel sticks with a bit of olive oil or butter. Place them in the skillet and cover with a lid. Heat for about 2-3 minutes on each side until they are warm and slightly crispy.

• Air Fryer Method: Preheat your air fryer to 320°F (160°C). Place the pretzel sticks in the air fryer basket in a single layer. Heat for about 3-5 minutes until they are warm and slightly crispy. This method is great for achieving a quick and even reheat.

• Steam Method: If you want to retain the soft texture, use a steamer. Place the pretzel sticks in a steamer basket over boiling water. Cover and steam for about 5 minutes until they are warm. This method keeps them moist and soft.

• Large mixing bowl: Used to combine the warm water, sugar, and yeast, and later to mix the flour and salt into the yeast mixture.

• Measuring cups: Essential for accurately measuring the flour, water, sugar, mayonnaise, honey, and mustards.

• Measuring spoons: Necessary for measuring the salt, baking soda, and other small quantity ingredients.

• Whisk: Used to mix the honey mustard dip ingredients together until smooth.

• Wooden spoon: Helpful for mixing the dough before kneading.

• Floured surface: A clean, flat area dusted with flour to knead the dough.

• Greased bowl: Used to let the dough rise without sticking.

• Kitchen towel or plastic wrap: To cover the bowl while the dough rises.

• Baking sheet: Lined with parchment paper to bake the pretzel sticks.

• Parchment paper: Prevents the pretzel sticks from sticking to the baking sheet.

• Large pot: Used to boil water and baking soda for the pretzel sticks.

• Slotted spoon: Helps to remove the pretzel sticks from the boiling water.

• Pastry brush: Used to brush the beaten egg onto the pretzel sticks.

• Oven: Preheated to bake the pretzel sticks to golden brown perfection.

• Small bowl: For mixing the honey mustard dip.

• Knife or dough cutter: To divide the dough into 12 pieces.

• Cooling rack: Allows the pretzel sticks to cool slightly before serving.

Prepare ingredients in advance: Measure and set out all ingredients before starting. This will streamline the process and prevent any delays.

Use a stand mixer: If you have a stand mixer, use it to mix and knead the dough. This saves time and effort compared to kneading by hand.

Quick rise method: To speed up the dough rising process, place the bowl in a warm oven (around 100°F or 38°C) for about 30 minutes.

Boil in batches: Boil multiple pretzel sticks at once to save time, rather than one at a time.

Make dip ahead: Prepare the honey mustard dip while the dough is rising. This ensures everything is ready to serve together.