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+ servings
Homemade soft pretzels on a cutting board with a glass of beer

Homemade Soft Pretzels with Maple Mustard Sauce

These Homemade Soft Pretzels are soft and fluffy with the tangy flavor of beer and a sweet and savory maple mustard sauce. They're the perfect snack for the big game and they're so easy and fun to make!

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For the pretzels:

  • 12 ounces beer, lukewarm (110-115 degrees) the beer may be substituted with water
  • 1 tablespoon granulated sugar or substitute with maple syrup or honey
  • 2 teaspoons kosher salt plus more for the top of the pretzels if desired. If using regular table salt, reduce the amount of salt by half.
  • 2 1/4 teaspoons instant dry yeast
  • 4 1/2 cups all purpose flour
  • 4 tablespoons (2 ounces) unsalted butter melted and cooled slightly
  • 10 cups water
  • 2/3 cup baking soda
  • 1 large egg yolk and 1 tablespoon water whisked together for the egg wash

For the sauce:

  • 1/2 cup yellow mustard
  • 4 tablespoons pure maple syrup or sub with honey


For the pretzels:

  • If your beer is not room temperature, heat it briefly in a saucepan over low heat or microwave it in a microwave safe bowl for 20 second intervals until just barely warm to the touch, 110-115 degrees F. It's very important that the beer is not too hot or it will kill the yeast, and if it's too cold it will not activate the yeast.
  • Place the beer in the bowl of a stand mixer. Add the sugar and 2 teaspoons of kosher salt and whisk to combine. Sprinkle the yeast over the the beer mixture evenly and let stand 5-10 minutes until foamy.
  • Fit the mixer with the dough hook, then add the flour and butter to the beer mixture. Stir on low speed just until combined. Increase the speed to medium and knead the dough about 5 minutes, or until the dough pulls away from the sides of the bowl.
  • Turn out the dough into a bowl greased with oil and cover. Place in a warm spot and let rise about 1 hour, or until doubled in size.
  • Preheat the oven to 450 degrees F, and lightly oil parchment paper for (2) baking sheets and set aside.
  • Turn the dough out onto a counter -- do not sprinkle flour on the surface -- and gently deflate. Divide the dough into 12 equal pieces, and using your hands, roll into ropes about 18" long. Form the ropes into pretzels and set on the prepared baking sheets.
  • Place the water and baking soda in an 8-quart pot and bring to a boil. Reduce the heat slightly and add the pretzels, only a few at a time, and boil for 30 seconds each. Remove the pretzels from the water with a slotted spoon or spatula, and place back on the baking sheet.
  • Repeat with the remaining pretzels, then brush each one lightly with egg wash. Sprinkle some kosher salt over the top of each pretzel.
  • Bake in the middle and upper third of the oven for 12-15 minutes, rotating the pans halfway through the baking time. When the pretzels are a deep brown color, remove from the oven and cool slightly on a wire rack.

For the maple mustard sauce:

  • Place the mustard and maple syrup in a medium bowl and stir until combined. Chill until ready to use. Enjoy with warm soft pretzels!


  • Pro tip: Be sure to use fresh yeast! If the yeast doesn't become foamy when proofing in the beer, the pretzel dough will not rise.
  • The soft pretzel dough may take more or less time to double in size after you set it aside to rise depending on the temperature. Mine took about an hour, but it will vary depending on whether its in a cold or warm area.
  • If you don't have a stand mixer, you can use your hands to knead the dough.
  • Sprinkle the tops of the pretzels with rock salt, or finish with flaky sea salt as they come out of the oven if desired.
  • Store leftover pretzels in an airtight container at room temperature for up to 3 days. Reheat gently in the microwave wrapped in a damp paper towel.


Calories: 264kcal, Carbohydrates: 43g, Protein: 7g, Fat: 6g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Cholesterol: 57mg, Sodium: 3923mg, Fiber: 2g, Sugar: 3g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!