Soft Pretzels with Honey Mustard Dipping Sauce

Pretzels not only taste good, they also look good especially when you decorate your Oktoberfest table with them. For something a little different shape pretzels into rings before baking them to form a novel napkin ring for your Oktoberfest guests.You can also attach blue and white ribbon to regular shaped pretzels and hang them in windows or from the ceiling.


For the pretzels:

  • 1 package active dry yeast
  • 1/8 cup warm water 105 degrees F
  • 1-1/3 cups warm water
  • 1/3 cup brown sugar
  • 5 cups flour
  • Water, baking soda
  • sea salt

Honey Mustard Dip:

  • 5 oz crème fraiche
  • 3 tablespoons German honey
  • 2 tablespoons German mustard
  • Salt and sugar to taste


  • Dissolve yeast in 1/8 cup warm water. Stir in 1 1/3 cups warm water, 1/3 cup brown sugar and flour. Beat until smooth. Knead dough until smooth and elastic. Heat oven to 475 degrees F. In a saucepan, measure 2 teapoons baking soda to each cup of water. Place enough to fill the saucepan. Boil soda and water.
  • Tear off some dough and roll a pencil shape with your hands. Pick up both ends, cross to form rabbit ears and then twist the ends and pull them back to the rest of the loop.
  • Place twisted pretzels in water/baking soda mixture for 15 seconds until the pretzel dough is golden or yellow in color. Then remove the pretzels from boiling water and place onto a salted cookie sheet.
  • Salt the top of pretzels with course ground sea salt. Place cookie sheet with pretzels into the oven for 8 to 10 minutes or until pretzel is golden brown.
  • For the dip, stir Crème Fraiche, honey and mustard until creamy. Add sugar and salt to taste.


For meat lovers: Add cubed bacon while kneading the dough and bake together until pretzel is golden brown.
For cheese lovers: Do not salt the pretzels, but place a layer of German butter cheese or Bavarian Emmental on top and bake for 8 to 10 minutes. Cheese will turn golden brown.

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