Ingredients:

  • 1.5 cups warm water (110°F/45°C)
  • 1 tbsp honey
  • 2 tsp kosher salt
  • 2.25 tsp active dry yeast
  • 2 oz unsalted butter, melted
  • 4.5 cups bread flour
  • 1 tsp vegetable oil
  • 10 cups water
  • 0.66 cup baking soda
  • 0.25 cup Dijon mustard
  • 2 tbsp stone-ground mustard
  • 3 tbsp raw honey
  • 0.5 cup plain Greek yogurt
  • 1 tsp lemon juice
  • 1 pinch smoked paprika

Instructions:

  1. Combine the 1.5 cups warm water, 1 tbsp honey, and 2 tsp salt in your mixer bowl.
  2. Sprinkle the 2.25 tsp yeast over the top and let it sit for 5 minutes until it looks foamy and active.
  3. Add the 4.5 cups bread flour and 2 oz melted butter using the dough hook attachment.
  4. Knead on low speed for 5 minutes until the dough is smooth and clears the sides. Note: If it's too sticky, add 1 tbsp of flour at a time.
  5. Grease a bowl with 1 tsp vegetable oil, place the dough inside, and cover for 1 hour until it has doubled in size.
  6. Boil the 10 cups water and 0.66 cup baking soda in a large pot.
  7. Divide the dough into 8 equal pieces and roll into long ropes, then twist into the classic shape.
  8. Poach each pretzel in the boiling water for 30 seconds until slightly puffed.
  9. Bake at 450°F for 12 minutes until deep mahogany and glossy.
  10. Whisk the 0.25 cup Dijon, 2 tbsp stone ground mustard, 3 tbsp honey, 0.5 cup yogurt, lemon juice, and paprika until silky and combined.