Pretzels with maple syrup and mustard dip

Total time: 2hr 15m
Preparation Time: 30m

For 12 piece


Lauren  - laurencariscooks

Nutritional Information

Contains 174 Kcal, 6g Protein, 37g Carbohydrates, 1g Fat


  • Yeast dough
  • 580 g white flour
  • 1 tsp salt
  • 2 tbsp maple syrup
  • 1 parcel dry yeast
  • 3.5 dl lukewarm water
  • Pretzel crust
  • 1.5 litres water
  • 2 tbsp sodium bicarbonate
  • a little coarse sea salt
  • Dip
  • 2 tbsp coarse-grain mustard
  • 1 tbsp mild mustard
  • 1 tbsp maple syrup

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  • Yeast dough

    Mix the flour, salt and yeast in a bowl. Add the maple syrup and milk, mix and knead into a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1 hr. until doubled in size.
  • Shaping the pretzel, Step 1

    Divide the dough into 12 equal portions. Shape each piece of dough into a roll approx. 60 cm long.
  • Shaping the pretzel, Step 2

    Fold the rolls in the middle.
  • Shaping the pretzel, Step 3

    Twist the ends of the rolls several times, creating a large loop at the bottom.
  • Shaping the pretzel, Step 4

    Bring the twisted part down to touch the bottom of the big loop and press firmly to secure.
  • Pretzel crust

    Bring the water to the boil, add the bicarbonate of soda. Using a slotted spoon, dip the pretzels individually into boiling water for approx. 30 secs., drain, place on a tray lined with baking paper, sprinkle with salt while still damp.
  • Bake for approx. 15 mins. in the centre of an oven preheated to 200°C.

    ca. 15 Min. in der Mitte des auf 200 Grad vorgeheizten Ofens.
  • Dip

    Combine all the ingredients and serve with the pretzels.

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