The Baked Pretzel from Alamo Drafthouse features a golden-brown, soft pretzel twisted into a classic knot, sprinkled generously with coarse sea salt, and served warm alongside a creamy mustard dipping sauce, offering a perfect blend of salty and savory flavors with a chewy, tender texture.
Equipments
- Mixing bowl
- Stand mixer (with dough hook) or hand mixer
- Measuring cups
- Measuring spoons
- Whisk
- Plastic wrap or kitchen towel
- Baking sheet
- Parchment paper
- Large pot
- Slotted spatula or spoon
- Pastry brush
- Oven
- Cooling rack
- Small bowl (for dipping sauce)
Ingredients
- For the pretzel:
- 4 cups all-purpose flour
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 1/2 cups warm water
- 1 tablespoon granulated sugar
- 2 teaspoons salt
- 2 tablespoons unsalted butter (melted)
- 10 cups water (for boiling)
- 2/3 cup baking soda
- 1 large egg yolk
- 1 tablespoon water (for egg wash)
- Coarse sea salt
- For the creamy mustard dipping sauce:
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon yellow mustard
- 1 tablespoon honey
- 1 tablespoon sour cream
- Salt and black pepper
Active dry yeast requires warm water, ideally between 100degF and 110degF, to activate properly and ensure your dough rises well. Using coarse sea salt not only adds authentic flavor but also provides a satisfying crunch on the pretzel's surface. The baking soda bath is crucial for achieving the pretzel's distinctive golden-brown crust and chewy texture. Incorporating melted butter into the dough enriches its tenderness and moisture content. Your Baked Pretzel from Alamo Drafthouse copycat menu will closely mimic the original when you carefully follow these ingredient tips for that perfect salty and savory bite.
Instructions
- **Instructions:**
- **For the pretzel dough:**
- In a mixing bowl, whisk together warm water, sugar, and yeast; let sit for 5 minutes until foamy.
- Add melted butter and salt to the yeast mixture.
- Gradually add flour, mixing with a stand mixer (dough hook) or by hand until a dough forms.
- Knead the dough for 5–7 minutes until smooth and elastic.
- Lightly grease the bowl, place dough inside, cover with plastic wrap or a towel, and let rise in a warm place for 1 hour or until doubled.
- Preheat oven to 450°F (230°C). Line a baking sheet with parchment paper.
- In a large pot, bring 10 cups of water and baking soda to a boil.
- Punch down dough, divide into 8 equal pieces, and roll each into a 20–24-inch rope.
- Shape each rope into a pretzel knot and place on the prepared baking sheet.
- Using a slotted spatula, dip each pretzel into boiling baking soda water for 30 seconds, then return to the baking sheet.
- Whisk egg yolk with 1 tablespoon water to make the egg wash.
- Brush each pretzel with egg wash and sprinkle generously with coarse sea salt.
- Bake for 12–15 minutes or until deep golden brown.
- Transfer pretzels to a cooling rack.
- **For the creamy mustard dipping sauce:**
- In a small bowl, whisk together mayonnaise, Dijon mustard, yellow mustard, honey, and sour cream until smooth.
- Season with salt and black pepper to taste.
- Serve warm pretzels with creamy mustard dipping sauce.
Substitution
The Baked Pretzel from Alamo Drafthouse replicates the original's soft, chewy texture and perfectly salted crust with a creamy mustard sauce that enhances its savory profile. If you don't have coarse sea salt, kosher salt or pretzel salt can be substituted to maintain the authentic flavor and texture. When boiling the pretzels in the baking soda solution, use a large pot to prevent overcrowding, which can cause uneven cooking. Your egg wash can be replaced with milk or cream to achieve a similar golden color if eggs are unavailable. The creamy mustard sauce can easily be adjusted by switching out Dijon mustard for spicy brown mustard for a more robust taste.
Tips
Ensure your water for activating yeast is warm, around 110degF, to properly dissolve and activate the yeast, which is crucial for dough rising. Use coarse sea salt for topping to enhance texture and flavor, but avoid fine salt which can dissolve too quickly and lessen the classic crunch. When boiling pretzels in baking soda water, the alkaline bath develops the pretzel's distinctive crust and color, so do not skip or shorten this step. Your creamy mustard dipping sauce should be seasoned to taste, balancing tanginess and sweetness to perfectly complement the savory pretzels.
Nutritions
The Baked Pretzel contains a balanced mix of carbohydrates, primarily from the 4 cups of all-purpose flour, providing substantial energy. The use of yeast and baking soda contributes minimally to nutrition but enhances texture and flavor. Your creamy mustard dipping sauce adds fats and moderate protein from mayonnaise and sour cream, while honey subtly boosts natural sugars. salt contributes sodium, so enjoy in moderation to maintain a healthy diet.
Storage
Store your baked pretzels in an airtight container or resealable plastic bag at room temperature for up to 2 days to maintain their soft texture. For longer storage, freeze the pretzels individually wrapped in plastic wrap and then placed in a freezer-safe bag; thaw at room temperature before reheating. Reheat pretzels in a preheated oven at 350degF (175degC) for 5-7 minutes to restore their fresh-baked softness and warmth.
Variation or Alternatives
You can substitute whole wheat flour for half of the all-purpose flour to add a nutty flavor and increase fiber content in your pretzels. For a richer taste, consider brushing the pretzels with melted butter instead of egg wash before baking, which also results in a softer crust. Experiment with adding garlic powder or smoked paprika to the coarse sea salt topping for a unique seasoning twist. If you prefer a spicier dipping sauce, mix in a teaspoon of sriracha or horseradish to the creamy mustard blend to enhance the flavor profile.
Allergies
The Baked Pretzel contains wheat flour and active dry yeast, both common allergens that could affect individuals with gluten sensitivity or yeast allergies. The creamy mustard dipping sauce includes mayonnaise and sour cream, which contain eggs and dairy, potential allergens for those with egg or lactose intolerance. Be sure to check your personal allergies before enjoying this savory snack to avoid any adverse reactions.
Why this recipe?
Alamo Drafthouse's Baked Pretzel is beloved for its perfectly soft, golden crust and warm, chewy interior that pairs exceptionally well with their signature cheese dip. Fans appreciate the pretzel's authentic, handcrafted texture that delivers a taste comparable to traditional German pretzels, making it a standout menu item. Trying to make a copycat version at home allows you to recreate this unique flavor experience while customizing dips and seasoning to your preference. The satisfaction of mastering this crowd favorite makes it worth the effort for any pretzel enthusiast.