These Sourdough Pretzel Twists are a great gameday snack!
Try dipping ’em in homemade Beer Mustard, too!
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On one of our recent visits, I discovered there is a pretzel factory right there in her hometown. Apparently they used to offer tours, but now those are a thing of the past. But…you can still go in and buy pretzels in bulk. And by bulk, I don’t mean 2 or 3 bags at once. I mean boxes of pretzels. Or the 3 pound bag of misfits (aka broken pretzels). Hey, broken pretzels taste just as good as non-broken pretzels. And I’m perfectly happy picking up a bag…or two…of misfit pretzels. I mean, doesn’t everyone need 6 pounds of pretzels?
Sourdough Pretzel Twists
I’ve been making soft pretzels for years, and they are still one of my favorite snack foods…especially when watching football games on Saturday afternoon. But I decided the time has come to take a stab at hard pretzels. Some tweaks here and twists there (pun intended), and I came up with a recipe that I’m happy with. These Sourdough Pretzel Twists are delicious!
Quick note about sourdough starter, though. I recognize that not everyone keeps a sourdough starter in your fridge. (I know some of you do, though…don’t lie!) My friend Kevin has a great guide on making your own sourdough starter. If you’re not into making it yourself, then you can also just pick up a starter online. And as long as you feed it and stir it occasionally, you can keep that sourdough starter forever. Literally. Some people even come up with names for their starters. I’m not that crazy…yet.
But back to these Sourdough Pretzel Twists. I can gobble down pretzels like Pacman chomps on those little white pills, but mustard really takes pretzels to the next level. I’ve been talking about making my own mustard for years, but I’ve never gotten around to it. So when I came across a recipe for beer mustard printed on the side of a 12-pack of beer, I figured it was a sign. I needed to make beer mustard. And I needed to make it now. Sourdough pretzel twists + beer mustard = win.
I recognize that making your own mustard is a bit out there, though. You can easily just use a spicy brown mustard from the store. These pretzels will still be delicious! I just wanted to see what it would be like to make my own mustard. Call me inquisitive. Or just downright crazy.
The official Oktoberfest celebrations in Germany are winding down, but that isn’t going to stop me from enjoying this classic German snacks! After all, there’s a lot of college football left to watch. Cheers!
Looking for more tasty snack recipes? Check out some of these favorites!
Sourdough Pretzel Twists with Beer Mustard
For the Pretzels
For the Pretzels
- In a large bowl, combine sourdough starter, milk, yeast, sugar and salt; stir until well combined.
- Add olive oil, citric acid and flour; stir until well combined.
- Let mixture rest for 10 minutes.
- Turn dough out onto floured countertop and knead for 5 minutes.
- Place dough into a large oiled bowl and cover lightly with plastic wrap. Place bowl in a warm location until dough has almost doubled in size (~2 hours).
- Preheat oven to 350°F.
- Line 2 sheet pans with parchment paper and brush with vegetable oil; set pans aside.
- Divide dough into approximately (30) 1-ounce pieces. Roll each piece into an approximately 12” long “stick”. (Note: Keep dough covered with a damp towel when not using it to prevent it from drying out.)
- Fold each “stick” in half lengthwise and then twist several times. Pinch each end to prevent sticks from untwisting.
- Fill a large saute pan about half-full with water; bring to a boil over high heat.
- Carefully place 4-5 twists into water and let boil for 30 seconds. Remove from water and place on prepared sheet pans. Repeat with remaining twists.
- Mix the egg white with 1 Tbsp of water; whisk together until combined. Brush the tops of the pretzel twists with the egg white mixture. Sprinkle with coarse sea salt or pretzel salt.
- Place twists in 350°F oven and bake for 55-60 minutes, or until twists are golden brown and hard.
- Let cool before serving.
For the Beer Mustard Dip
- Using a medium bowl, add the brown and yellow mustard seeds, vinegar and ½ cup beer. Cover and place in the refrigerator overnight.
- Using a medium saucepan, combine the remaining ½ cup of beer with the honey, brown sugar, salt, allspice, and turmeric. Bring mixture to a boil over medium heat. Once it begins to boil, remove from heat and let cool slightly.
- Using a blender or small food processor, add mustard seeds along with their soaking liquid, the cooled mixture from the saucepan and the dry mustard. Puree until smooth.
- Store Beer Mustard Dip in airtight container and refrigerate overnight before serving. (Note: This Beer Mustard can be made ahead and stored in the refrigerator for up to 2 months.)