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Sourdough Hard Pretzel Twists & "Honey" Mustard Onion Dip

Snack time isn't complete with something crunchy and something to dip it in. These pretzels fit the bill perfectly!
Prep Time 30 minutes
Cook Time 30 minutes
Rising Time 1 hour 30 minutes
Total Time 1 hour
Servings 32 pretzels & 1 heaping cup dip

Ingredients

Pretzels:

  • 1 Tbsp active dry yeast
  • 1/3 cup room temp water or plant-milk
  • 2 tablespoons sugar
  • 1 cup sourdough starter
  • 1 teaspoon salt
  • 1 tablespoon olive oil
  • 2 1/2 - 3 cups all purpose flour
  • coarse sea salt

Honey Mustard Onion Dip:

  • 1/3 cup unsweetened plain cashew or coconut yogurt
  • 1/4 cup veganaise
  • 1/4 cup dijon mustard
  • 1/4 cup maple syrup or agave
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 tablespoon onion powder

Instructions

Pretzels:

  1. Combine yeast, water, and sugar in a large bowl and let sit for about 5 minutes. Add salt, starter, and oil and mix well. Scrape the sides of the bowl and add 2 1/2 cups of flour until the dough comes together (add a little more flour if it's sticky). Allow it to rest for about 10 minutes then turn out onto lightly floured surface and knead for about 5 minutes. Place back in a greased bowl and cover with plastic, then place in warm place to rise for 1 to 2 hours or until doubled in size.
  2. Divide the dough 5 times (first in half and then divide each half in half and so on) until you have 32 equal balls. Stretch each ball into skinny snakes (about 9'') and place them on baking trays lined with parchment, about 1 inch apart.
  3. Preheat oven to 400 degrees F (200 C) and bring a pot filled with about 4 inches of water to a boil. Lay a clean towel on a tray, or counter top next to pot.
  4. Meanwhile, take each pretzel "snake" and bring the ends together to meet, then twist both sides together and place back on tray.
  5. When water begins to boil, dip a few Pretzels at a time into water and boil on each side for about 20 seconds. Remove to towel for a moment to absorb excess water, then place back on tray. Repeat with all pretzels until done. Sprinkle with sea salt and bake for 25 - 30 minutes, turning them halfway through baking, until dark golden brown and stiff. Remove from oven and cool.

"Honey" Mustard Onion Dip:

  1. Combine all ingredients for dip in a large bowl (or you can use a food processor) and stir well until combined. Refrigerate if not using immediately.