Pretzels with maple syrup and mustard dip

Pretzels with maple syrup and mustard dip

Total: 2 hr 15 min. | Active: 30 min.
vegetarian, lactose-free
Nutritional value / piece: 174 kcal
, Fat: 1 g
, Carbohydrate: 37 g
, Protein: 6 g

Ever since I came to live in Switzerland, I've been slightly obsessed with these tasty treats. Who wouldn't be! But making my own pretzels has been on my to-do list for what feels like eternity! Once I finally got round to making these legendary Swiss treats, there was no looking back! Pretzels are so easy to make and there's nothing better than enjoying this freshly baked, salty, crispy bread straight from the oven. Cut up, they are the ideal shape for dipping into my sweet and spicy mustard and maple syrup dip.


12 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Yeast dough

580 g white flour
1 tsp salt
1 parcel dry yeast
2 tbsp maple syrup
3 ½ dl lukewarm water

Pretzel crust

1 ½ litres water
2 tbsp sodium bicarbonate
a little coarse sea salt


2 tbsp coarse-grain mustard
1 tbsp mild mustard
1 tbsp maple syrup
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How it's done

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Yeast dough

Mix the flour, salt and yeast in a bowl. Add the maple syrup and water, mix and knead into a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1 hr. until doubled in size.

Shaping the pretzel, Step 1

Divide the dough into 12 equal portions. Shape each piece of dough into a roll approx. 60 cm long.

Shaping the pretzel, Step 2

Fold the rolls in the middle.

Shaping the pretzel, Step 3

Twist the ends of the rolls several times, creating a large loop at the bottom.

Shaping the pretzel, Step 4

Bring the twisted part down to touch the bottom of the big loop and press firmly to secure.

Pretzel crust

Bring the water to the boil, add the bicarbonate of soda. Using a slotted spoon, dip the pretzels individually into boiling water for approx. 30 secs., drain, place on a tray lined with baking paper, sprinkle with salt while still damp.


Combine all the ingredients and serve with the pretzels.

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