Pretzels with Maple Dipping Sauce


  • 1 & 1/2 c. warm water
  • 1 packet yeast ( 2 & 1/4 tsp.)
  • 1 tsp. salt
  • 1 T. sugar
  • 1 T. unsalted butter, melted and slightly cool
  • 3 & 3/4 to 4 c. flour
  • coarse sea salt for sprinkling


  • Baking Soda Bath
    ½ cup baking soda
    9 cups water
    Whisk the yeast into warm water. Allow to sit for 1 minute. Whisk in salt, sugar, and melted butter. Slowly add 3 cups of flour, 1 cup at a time. Mix, then add 3/4 cup more flour until the dough is no longer sticky. If it is still sticky, add 1/4 - 1/2 cup more, as needed.
    Knead the dough for 3 minutes and shape into a ball. Cover and allow to rest for 10 minutes.
    Preheat oven to 400°F. Line 2 baking sheets with parchment paper or silicone baking mats. Set aside.
    Cut dough into 1/3 cup sections.
    Roll the dough into a 22 inch rope. Take the ends and draw them together so the dough forms a circle. Twist the ends, then bring them towards yourself and press them down into a pretzel shape.
    Bring baking soda and 9 cups of water to a boil in a large pot. Drop 1-2 pretzels into the boiling water for 20-30 seconds. Any more than that and your pretzels will have a metallic taste. Using a slotted spatula, lift the pretzel out of the water and allow excess water to drip off. Place pretzel onto prepared baking sheet. Sprinkle each with coarse sea salt. Repeat with remaining pretzels.
    Bake for 12-15 minutes or until golden brown.
    Remove from the oven and serve warm with Maple Mustard Dip
    ¼ c. Maple Syrup
    ½ c. Dijon Mustard
    1 T. Oil
    Stir together, and sprinkle with Smokey Maple Seasoning
    3 T. Maple Sugar
    11/2 t. Smoked Paprika
    1 t. Salt
    ½ t. Granulated Garlic