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Everything Bagel Soft Pretzels
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5 from 3 votes

Soft Pretzels with Everything Bagel Seasoning and Sriracha Honey Mustard

Make these Homemade Everything Bagel Soft Pretzels for your next game day snack. Pillowy dough with a chewy pretzel crust, topped with homemade Everything Bagel Seasoning, they are the perfect little savory snack for a get-together. Serve with Sriracha Honey Mustard, Beer Cheese Sauce, or your favorite dip, even cream cheese.
Prep Time15 minutes
Cook Time25 minutes
Rising Time1 hour
Total Time1 hour 40 minutes
Course: Appetizer
Cuisine: Canadian
Servings: 8 pretzels
Calories: 290kcal
Author: Jacqueline Piper

Ingredients

For the Soft Pretzels

For the Everything Bagel Seasoning

  • 2 tablespoons sesame seeds
  • 2 tablespoons black sesame seeds
  • 1 tablespoon poppy seeds
  • 1 tablespoon dehydrated garlic
  • 1 tablespoon dehydrated onion flakes

For the Sriracha Honey Mustard Dipping Sauce

  • ¼ cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 2 tablespoons liquid honey
  • 1 ½ teaspoons Sriracha Hot Sauce or to taste
  • pinch each of salt and pepper

Instructions

For the Soft Pretzels

  • In a large mixing bowl, stir together the warm water, yeast, and brown sugar. Let sit 8-10 minutes until foamy/frothy on top.
  • Add melted butter and stir. Add flour and salt. Mix together with a fork until the dough comes together in a ball.
  • Turn the dough out onto a lightly floured counter.
  • Knead the dough for a few minutes, by hand until it comes together in a smooth ball. This should be a soft dough, not a stiff dough.
  • Set the dough back into the mixing bowl, cover with plastic wrap, pressing it flat against the top of the dough, then cover the bowl with a towel. Let rise in a warm place, for about an hour or until doubled in size.
  • Set a large pot with 8 cups of water and 1/3 cup of baking soda over high heat, and bring to boil.
  • Prepare a sheet pan by lining it with a silicone baking mat.
  • Turn dough out onto a counter and divide it into eight pieces.
  • Roll each piece into a long rope, about 18-24 inches long.
  • Place the dough rope in a U shape. Twist the top of the dough twice. Fold over the twisted ends of the dough onto the U bend in the dough rope to form a pretzel shape. Pinch the ends into the bend in the dough.
  • Once the water has come to a boil, carefully lower 2 – 3 pretzels into the water. Boil for about 30 seconds, flipping once. Place each boiled pretzel onto the sheet pan. Repeat with all pretzels.
  • Whisk together the eggs and 1 tablespoon of water. Using a pastry brush, brush each pretzel with the egg wash.
  • Sprinkle each pretzel with the Everything Bagel Seasoning mix. Sprinkle with your choice of salt. I used flaked sea salt on half, and large grain pink Himalayan on the other half. Larger grains of salt work well for pretzels.
  • Bake at 450 for 20-25 minutes, or until dark golden brown and cooked through.

For the Everything Bagel Seasoning

  • Mix everything together and store in a container with a lid.

For the Sriracha Honey Mustard Dipping Sauce

  • Mix everything together and whisk until smooth. Season with salt and pepper to taste. Store refrigerated, in a container with a lid.

Notes

  1. You can also form the dough into ropes and then cut them into pretzel bites instead of forming large typical pretzels.
  2. Use whatever seasoning you prefer, or just salt. Try cinnamon sugar.
  3. See the notes on this Brioche Bun Recipe to see How to Measure Flour.
*Nutritional information is an estimate and intended for informational purposes only, and not to be used as medical or dietary advice.
**Estimate is per plain pretzel.

Nutrition

Calories: 290kcal