Instructions:
Make the Pretzel Dough:
In a large bowl, combine warm water, sugar, and kosher salt. Sprinkle the yeast over the water mixture and let it sit for 5 minutes, until foamy.
Add the flour and melted butter to the yeast mixture. Mix until the dough comes together.
Turn the dough out onto a lightly floured surface and knead for 5 minutes, or until smooth and elastic. Shape the dough into a ball.
Place the dough in a greased bowl, turning to coat. Cover with a clean kitchen towel and let it rise in a warm place for 1 hour, until doubled in size.
Shape the Pretzels:
Preheat your oven to 450°F (230°C). Line two baking sheets with parchment paper.
Punch down the risen dough and divide it into 12 equal pieces. Roll each piece into a rope about 20 inches long.
To shape the pretzels, form each rope into a U-shape, then cross the ends over each other and press onto the bottom of the U to form the classic pretzel shape.
Boil and Bake the Pretzels:
In a large pot, bring 10 cups of water and baking soda to a rolling boil.
Boil the pretzels, one or two at a time, for 30 seconds each. Remove them with a slotted spoon and place them on the prepared baking sheets.
Brush the tops of the pretzels with the egg wash.
Bake in the preheated oven for 12-14 minutes, or until golden brown.
Remove from the oven and let the pretzels cool slightly on the baking sheets before serving.
Make the Creamy Mustard Dip:
In a small bowl, whisk together mayonnaise, sour cream, Dijon mustard, whole grain mustard, apple cider vinegar, garlic powder, salt, and pepper until smooth and creamy.
Serve and Enjoy:
Serve the warm pretzels with the creamy mustard dip on the side for dipping. Enjoy!
