These are better than the expensive Mall pretzels and they're really easy to make.

1 cup milk
1 package active dry yeast
3 tablespoons packed light brown sugar
2 1/4 cups all-purpose flour, plus more for kneading
10 tablespoons unsalted butter, plus more for greasing
1 teaspoon fine salt
1/3 cup baking soda
2 tablespoons pretzel salt


Make the pretzels: Warm the milk in a saucepan until it's about 110 degrees; pour into a medium bowl and sprinkle in the yeast. Let the yeast soften, about 2 minutes; stir in the brown sugar and 1 cup flour with a wooden spoon. Dice 2 tablespoons butter and soften; stir into the mix.

Add the remaining 1 1/4 cups flour and the fine salt to make a sticky dough. Turn the dough out onto a lightly floured surface and knead, adding more flour if needed, until smooth but still slightly tacky, about 5 minutes. Shape into a ball, place in a lightly greased bowl and cover with plastic wrap. Let rise in a warm spot until doubled in size, about 1 hour.

Preheat the oven to 450 degrees and grease a large baking sheet.

Punch down the dough, deflating it, then turn out onto a lightly floured surface.

(If the dough seems tight, cover and let rest until it relaxes.)

Divide the dough into 8 pieces. Roll and stretch each piece with the palms of your hands into a 25-inch rope, holding the ends and slapping the middle of the rope on the counter as you stretch. Form each rope into a pretzel shape.

In a 9x9 baking dish, dissolve the baking soda in 3 cups of warm water. The Carefully dip each pretzel in the soda solution and arrange them on the prepared baking sheet and sprinkle with pretzel salt. Bake until golden, 8 to 10 minutes.


Melt the remaining 8 tablespoons butter in a shallow dish. Dip the hot pretzels in the butter, turning to coat; place on a wire rack to let excess butter drip off. Serve the pretzels warm with the sweet mustard sauce.

If you want a dipping sauce:

1/4 cup mayonnaise
1/4 cup dijon mustard
3 tablespoons packed light brown sugar
1/2 teaspoon cider vinegar

Prepare the sauce: Combine the mayonnaise, mustard, brown sugar and vinegar in a bowl. Cover and refrigerate.