Everything Bagel Soft Pretzels with Mustard
Soft pretzels get a savory upgrade with everything bagel seasoning and creamy mustard in this easy weeknight recipe. Starting with frozen bread dough, these pretzels skip the traditional lye bath and instead use a baking soda-mustard mixture to develop that signature dark, chewy crust. The topping combines sesame seeds, poppy seeds, dried garlic, and dried onion for bagel shop authenticity. Ideal for home bakers seeking impressive results without complexity, these pretzels suit casual dinners, game day snacking, or lunchbox additions. The method takes roughly 30 minutes start to finish. What sets this version apart is the clever substitution of mustard for traditional pretzel boiling liquid, cutting mess while adding subtle tangy flavor that complements the bagel seasoning perfectly. Serve warm with extra mustard for dipping.
Ingredients
Instructions
- 1
Preheat oven to 350°F. Line two large baking sheets with parchment paper and spray with nonstick cooking spray.
- 2
Mix mustard spread, water, and baking soda in a small bowl until well blended and foamy. Set aside.
- 3
Place thawed bread dough on a clean, dry work surface. Cut dough in half lengthwise, then cut each half lengthwise into six pieces to create twelve pieces total.
- 4
Roll each piece of dough into a long rope. Shape each rope into a U-shape, twist the ends together twice, then bring the ends down and press gently onto the bottom of the U to form a pretzel.
- 5
Place pretzels about 2 inches apart on prepared baking sheets.
- 6
Brush the tops and sides of pretzels with the mustard mixture.
- 7
Sprinkle everything bagel seasoning evenly over all pretzels.
- 8
Bake for 10 minutes. Switch baking sheet positions.
- 9
Continue baking for 12 to 14 minutes longer until pretzels are golden and cooked through.
- 10
Serve warm with additional mustard spread for dipping.
Tips
Skip flouring your work surface when rolling. The dough sticks slightly to the countertop, allowing it to stretch more easily into the required 20-inch rope without tearing or excessive dusting.
Baking soda is essential for pretzels. It breaks down proteins in the dough's outer layer, creating the characteristic dark brown crust and chewy texture that define quality soft pretzels.
Shape dough into twists, braids, or bite-size nuggets for variation. The mustard-baking soda treatment works equally well on any form, letting you customize based on occasion or preference.
Good to Know
Keep cooled pretzels in an airtight container at room temperature for up to 2 days. Reheat wrapped in foil at 350°F for 5-7 minutes.
Shape pretzels, cover with plastic wrap, and refrigerate up to 4 hours before brushing with mustard mixture and baking. Add 2-3 minutes to bake time if chilled.
Serve warm directly from the oven with extra mustard spread for dipping, or alongside soups, chowders, and casual lunches.
Common Mistakes
Do not flour the work surface to avoid tearing or creating a tough exterior that resists shaping.
Do not skip the baking soda to avoid losing the signature chewy crust and proper pretzel browning.
Do not crowd pretzels on the baking sheet to avoid uneven cooking and steam trapping.
Substitutions
Dairy-Free Swaps
mustard type swap
General Alternatives
2
FAQ
Can I make these pretzels ahead and freeze them?
Yes. Shape and freeze pretzels unbaked on a lined baking sheet for 2 hours, then transfer to freezer bags for up to 1 month. Brush frozen pretzels with mustard mixture and bake at 350°F for 18-20 minutes.
What if I don't have everything bagel seasoning?
Mix equal parts sesame seeds, poppy seeds, dried minced garlic, dried minced onion, and a pinch of salt. Adjust ratios to taste. Za'atar or Italian seasoning work as single-ingredient alternatives.
How long do these pretzels stay fresh and soft?
Pretzels are best served warm on baking day. Stored in an airtight container, they stay soft for 2 days at room temperature. Reheat wrapped in foil at 350°F for 5-7 minutes to restore freshness.