Oven Baked Soft Pretzels With Hatch Chile Mustard Recipe

All-purpose flour: The base ingredient for the pretzel dough, providing structure and texture.

Active dry yeast: A leavening agent that helps the dough rise and become fluffy.

Warm water: Activates the yeast and helps combine the ingredients.

Sugar: Feeds the yeast and adds a touch of sweetness to the dough.

Salt: Enhances the flavor of the pretzels and balances the sweetness.

Baking soda: Used in the boiling water to give the pretzels their characteristic chewy crust.

Egg yolk: Brushed on the pretzels to give them a shiny, golden finish.

Coarse salt: Sprinkled on top for added flavor and texture.

Yellow mustard: The base for the hatch chile mustard dip.

Hatch chile: Adds a spicy kick to the mustard, creating a unique dipping sauce.

When shaping the pretzels, ensure the dough ropes are of even thickness to promote uniform baking. To achieve a smooth and elastic dough, knead it thoroughly until it becomes slightly tacky but not sticky. This will help in creating a perfect texture for your oven baked soft pretzels. Additionally, when boiling the pretzels in the baking soda solution, make sure not to overcrowd the pot. Boil them in batches if necessary to maintain the water temperature and ensure each pretzel gets an even coating, which contributes to the characteristic chewy crust.

• all-purpose flour - Substitute with bread flour: Bread flour has a higher protein content, which can give the pretzels a chewier texture.

• active dry yeast - Substitute with instant yeast: Instant yeast can be mixed directly into the dry ingredients without needing to be dissolved in water first.

• warm water - Substitute with milk: Milk can add a richer flavor and softer texture to the pretzels.

• sugar - Substitute with honey: Honey can add a subtle sweetness and a slight floral note to the dough.

• salt - Substitute with sea salt: Sea salt can provide a more complex flavor profile compared to regular table salt.

• baking soda - Substitute with baking powder: Baking powder can be used in a pinch, but it won't provide the same alkaline effect that gives pretzels their distinctive crust.

• egg yolk - Substitute with butter: Melted butter can be brushed on the pretzels to give them a rich flavor and golden color.

• coarse salt - Substitute with kosher salt: Kosher salt has larger crystals that can provide a similar texture and flavor.

• yellow mustard - Substitute with Dijon mustard: Dijon mustard has a more complex flavor that can complement the hatch chiles well.

• hatch chile - Substitute with jalapeño: Jalapeños can provide a similar level of heat and flavor if hatch chiles are not available.

• Allow the pretzels to cool completely on a wire rack before storing. This prevents condensation from forming inside the storage container, which can make the pretzels soggy.

• Store the pretzels in an airtight container or a resealable plastic bag. If you plan to consume them within a couple of days, keep them at room temperature. For longer storage, consider freezing.

• To freeze, wrap each pretzel individually in plastic wrap or aluminum foil. This helps to prevent freezer burn and keeps them fresh.

• Place the wrapped pretzels in a large resealable freezer bag or an airtight container. Label the bag with the date to keep track of freshness.

• When ready to enjoy, thaw the pretzels at room temperature for about an hour. For a quicker option, microwave them on a low setting for 20-30 seconds.

• To reheat and restore the pretzels' crispy exterior, preheat your oven to 350°F (175°C). Place the thawed pretzels on a baking sheet and bake for 5-7 minutes, or until warmed through.

• For the hatch chile mustard, store it in an airtight container in the refrigerator. It will keep well for up to a week. Stir well before serving to ensure the hatch chile is evenly distributed.

• If you have extra hatch chile mustard, consider using it as a flavorful addition to sandwiches, burgers, or as a dip for other snacks.

• Oven Method: Preheat your oven to 350°F (175°C). Place the leftover soft pretzels on a baking sheet lined with parchment paper. Lightly spritz them with water to help retain moisture. Bake for about 5-7 minutes or until they are warm and slightly crispy on the outside. This method helps to revive the pretzels' original texture.

• Microwave Method: Place the pretzels on a microwave-safe plate. Cover them with a damp paper towel to keep them from drying out. Microwave on medium power for 20-30 seconds. Check for warmth and repeat if necessary. This method is quick but may not retain the pretzels' crispiness as well as the oven method.

• Toaster Oven Method: Set your toaster oven to 350°F (175°C). Place the pretzels directly on the rack or on a small baking sheet. Heat for about 5 minutes or until warmed through. This method is a good balance between speed and maintaining the pretzels' texture.

• Air Fryer Method: Preheat your air fryer to 320°F (160°C). Place the pretzels in the basket in a single layer. Heat for 3-4 minutes, checking halfway through to ensure they don't overcook. This method can give the pretzels a nice crispy exterior while keeping the inside soft.

• Stovetop Skillet Method: Heat a non-stick skillet over medium heat. Add a small amount of butter or olive oil to the pan. Place the pretzels in the skillet and cover with a lid. Heat for about 2-3 minutes on each side or until warmed through. This method can add a nice buttery flavor to the pretzels.

• Oven: Used to bake the pretzels at a high temperature to achieve a golden brown crust.

• Baking sheet: Lined with parchment paper, this is where the pretzels will be placed for baking.

• Parchment paper: Prevents the pretzels from sticking to the baking sheet and makes for easy cleanup.

• Large mixing bowl: Used to mix and knead the dough ingredients together.

• Measuring cups: Essential for accurately measuring the flour, water, and other ingredients.

• Measuring spoons: Used to measure smaller quantities of ingredients like sugar, salt, and baking soda.

• Saucepan: Used to boil water and baking soda for the pretzel bath.

• Slotted spoon: Helps to remove the pretzels from the boiling water without excess liquid.

• Small bowl: Used to mix the egg yolk and water for the egg wash.

• Pastry brush: Used to brush the egg wash onto the pretzels before baking.

• Knife: Used to divide the dough into equal pieces.

• Rolling pin: Helps to roll the dough into ropes for shaping the pretzels.

• Small bowl: Used to mix the yellow mustard and chopped hatch chile for the dipping sauce.

• Mixing spoon: Used to stir the mustard and hatch chile together.

Prepare ingredients ahead: Measure and set out all ingredients before starting. This streamlines the process and ensures you have everything you need.

Use a stand mixer: If you have a stand mixer, use it to knead the dough. This saves time and effort compared to kneading by hand.

Boil in batches: Boil multiple pretzels at once to save time. Ensure your pot is large enough to accommodate several pretzels without overcrowding.

Preheat oven early: Start preheating your oven while you shape the pretzels. This way, it’s ready as soon as you finish boiling them.