Classic pretzel rolls served with a sharp, fermented house mustard.

The baking soda bath is the whole trick — dunking the shaped rolls in an alkaline solution before baking is what gives pretzels their mahogany crust and distinct flavor, since a plain egg wash browns but never gets that deep, almost bitter shine.

12 rolls

Ingredients:

• 500 g – Bread flour
• 300 g – Water
• 30 g – Butter
• 7 g – Yeast
• 10 g – Salt
• 1/4 cup – Baking Soda
• Mustard Sauce (see sub-recipe)

Speciality Items:

• Food Scale
• Immersion Blender

Yes Chef! may earn a commission from qualifying purchases made through links on this page.

Steps:

1. Mix bread flour, water, butter, yeast, and salt; proof 1 hour.
2. Dissolve baking soda in 4 cups of water. Chill to room temperature.
3. Shape rolls; soak in baking soda bath for 30 seconds; bake 230°C (450°F).
4. Serve warm with quenelle of mustard.

Print or save this recipe as a PDFGet the Yes Chef! app: PDF export, copy, and hands-free Cook Mode›

Nuggget Nuggget: One Ask. One Tap. Done

More Breads

Caramelized Onion Sourdough with Smoked Sea SaltA rustic sourdough enriched with deeply caramelized onions and finished with smoked salt.Dirty Vege-Burger with Smoky Mushroom Demi-Glace and Fermented AioliAn elevated 'dirty' vegetable burger featuring a deeply roasted mushroom-quinoa patty with crisp crust, glossy dripping smoky mushroom demi-glace, fermented aioli, and refined toppings for indulgent yet refined street-food luxury.Truffle Milk Bread RollsUltra-soft Japanese milk bread rolls infused with black truffle aroma.Buckwheat Brioche with Cultured ButterA nutty, deeply aromatic buckwheat brioche paired with tangy house-cultured butter.

See all Breads ›