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Classic Oktoberfest Soft Pretzel Bundt with Easy Bavarian Mustard

Oktoberfest Soft Pretzel Bundt - featured image
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A showstopping soft pretzel baked in a Bundt pan for easy serving, with a glossy salted crust and chewy interior, served with a creamy tangy Bavarian mustard sauce.

Ingredients

Scale
  • 1 ½ cups warm water (110°F-115°F)
  • 1 packet (2 ¼ teaspoons) active dry yeast
  • 1 tablespoon brown sugar, packed
  • 4 cups all-purpose flour (about 500g)
  • 1 ½ teaspoons salt
  • 4 tablespoons unsalted butter, melted and cooled slightly
  • 8 cups water (for boiling bath)
  • ⅓ cup baking soda (for boiling bath)
  • 1 large egg, beaten with 1 tablespoon water (for egg wash)
  • Coarse sea salt or pretzel salt (for topping)
  • ½ cup sour cream (for mustard sauce)
  • 3 tablespoons whole-grain mustard (for mustard sauce)
  • 1 tablespoon Dijon mustard (for mustard sauce)
  • 1 tablespoon honey (for mustard sauce)
  • 1 teaspoon apple cider vinegar (for mustard sauce)
  • Pinch of salt and black pepper (for mustard sauce)

Instructions

  1. Activate the yeast: In the bowl of a stand mixer, combine warm water (110°F-115°F), brown sugar, and active dry yeast. Stir gently and let sit for 5-7 minutes until foamy.
  2. Make the dough: Add melted butter and salt to the yeast mixture. Add flour one cup at a time, mixing on low with the dough hook. Increase speed to medium-low and knead for 5-6 minutes until smooth and elastic.
  3. First rise: Shape dough into a ball and place in a lightly greased bowl, turning to coat. Cover and let rise in a warm place for 1 to 1 ½ hours until doubled in size.
  4. Shape the dough: Punch down dough and turn onto a lightly floured surface. Shape into a 20-inch log. Transfer to a greased 10-12 cup Bundt pan, pressing ends together to form a ring.
  5. Second rise: Cover loosely with plastic wrap and let rise for 30-40 minutes until puffed but not doubled. Preheat oven to 400°F (200°C).
  6. Baking soda bath: Bring 8 cups water to a boil in a large pot. Carefully add ⅓ cup baking soda (it will foam). Reduce to a gentle simmer. Lower the entire Bundt pan into the water using a slotted spoon. Boil for 30 seconds per side. Lift out and let excess water drip off.
  7. Egg wash and salt: Brush boiled dough generously with egg wash. Sprinkle coarse salt evenly over the top.
  8. Bake: Bake at 400°F (200°C) for 20-25 minutes until deep glossy brown and internal temperature reaches 190°F (88°C). Cool in pan for 10 minutes, then invert onto a cooling rack.
  9. Make mustard sauce: Whisk together sour cream, whole-grain mustard, Dijon mustard, honey, apple cider vinegar, salt, and pepper. Refrigerate until ready to serve.

Notes

Don’t skip the boiling step—it creates the authentic pretzel crust. Grease the Bundt pan thoroughly to prevent sticking. Let the bundt cool for 10 minutes before inverting. The mustard sauce tastes even better after an hour in the fridge.

Nutrition

Keywords: soft pretzel, Oktoberfest, Bundt, Bavarian mustard, game day, party appetizer, homemade pretzel

Find it online: https://prismtaste.com/classic-oktoberfest-soft-pretzel-bundt-with-easy-bavarian-mustard/