For the bread:

• 
  1 ½
  cups
  
  
  (355 ml)
  
  warm water,
  110-115 degrees F (43-46 degrees C)
• 
  2
  teaspoons
  
  active dry yeast
• 
  2
  teaspoons
  
  sugar
• 
  4 ½
  cups
  
  
  (563 g)
  
  all-purpose flour
• 
  2
  teaspoons
  
  kosher salt
• 
  4
  tablespoons
  
  
  (56 g)
  
  butter,
  melted
• 
  ¼
  cup
  
  
  (30 g)
  
  baking soda
• 
  1
  
  whole egg,
  lightly beaten
• Kosher salt for sprinkling,
  use pretzel salt if available for authentic texture

For the mustard butter:

• 
  4
  tablespoons
  
  
  (56 g)
  
  unsalted butter,
  room temperature
• 
  2
  tablespoons
  
  grain mustard or stone ground mustard

• In the bowl of a stand mixer fitted with the dough hook attachment, combine the warm water, active dry yeast, and sugar. Stir gently to combine, then let the mixture sit for 5 minutes until it becomes foamy, indicating the yeast is active.
• Add the all-purpose flour, kosher salt, and melted butter to the yeast mixture. Mix on low speed until a cohesive ball of dough forms. Continue to knead for 5-7 minutes until the dough is smooth and elastic.
• Lightly grease a large bowl with a little oil. Transfer the dough to the greased bowl, turning it once to coat. Cover the bowl with a clean kitchen towel or plastic wrap and place it in a warm, draft-free spot. Let the dough rise for 1 hour, or until it has doubled in size.
• Once the dough has finished rising, gently punch it down to release the air. Turn the dough out onto a lightly floured work surface.
• Prepare a large baking sheet by lining it with a silicone baking mat or parchment paper. Set this aside.
• Divide the dough into two equal portions. Gently form each portion into a baguette shape, approximately 10-12 inches long.
• Place the formed loaves side by side on the prepared baking sheet, ensuring they have enough space between them as they will expand slightly.
• Cover the loaves with a clean kitchen towel and let them rise again for a secondary proofing, about 30 minutes.
• Preheat your oven to 425 °F (218 °C). In a large pasta pot (or similar deep pot), bring 2 quarts of water to a rolling boil. Carefully remove the pot from the heat. Gently sprinkle the baking soda into the hot water and stir until fully dissolved. Return the pot to the stove and maintain a low simmer.
  
• Carefully place one baguette loaf into the simmering baking soda solution. Poach for 30 seconds, then gently flip it over using two slotted spoons and poach for another 30 seconds. This step is crucial for developing the classic pretzel crust and flavor. Due to the length of the baguettes, this might require some careful maneuvering.
• Remove the poached loaf from the water and place it back on the prepared baking sheet. Repeat the poaching process with the second loaf. Using a sharp knife or a lame, make several diagonal slits across the top of each loaf.
• Brush the tops of the loaves generously with the lightly beaten egg wash using a pastry brush. Immediately sprinkle with kosher salt (or pretzel salt for an authentic touch). Place the baking sheet into the preheated oven and bake for 20-30 minutes, or until the baguettes are deeply golden brown and cooked through. I prefer mine with an extra dark, crisp crust, so I tend to bake them closer to the 30-minute mark. Keep a close eye on them to prevent burning.
• While the bread bakes, prepare the mustard butter. In a small bowl, combine the room temperature unsalted butter and grain mustard (or stone ground mustard). Mix well until thoroughly combined and creamy. Set aside.
• Once the pretzel baguettes are baked, remove them from the oven and let them cool on the baking sheet for at least 10 minutes before slicing. This cooling time is essential for the crust to set and the interior to maintain its soft texture.
• Slice the warm baguette and generously spread the prepared mustard butter over each slice. Serve immediately and enjoy the irresistible combination!
• Store any leftover pretzel bread in an airtight container at room temperature for up to 5 days. The mustard butter should be stored in the fridge, covered, for up to 2 weeks. Allow the butter to come to room temperature before spreading for best results.

Dough Temperature: Ensure your warm water is truly between 110-115°F (43-46°C). Water that’s too hot will kill the yeast, and water that’s too cold won’t activate it properly, leading to poor rise. A kitchen thermometer is your best friend here!

Rising Environment: A warm, draft-free place is crucial for optimal dough rise. If your kitchen is cool, you can gently warm your oven to its lowest setting (or just turn on the oven light), turn it off, and place the covered bowl inside. The residual heat will create a perfect environment.

Baking Soda Bath: This step is non-negotiable for authentic pretzel flavor and a beautifully chewy, golden-brown crust. The alkaline solution reacts with the dough, giving pretzels their characteristic taste and texture. Don’t skip it!

Shaping the Baguettes: To get a nice, even baguette shape, gently flatten the dough into a rectangle, then roll it tightly from one long side to the other. Pinch the seam closed, and then gently roll the ends to taper them slightly. This creates tension for a better rise and shape.

Pretzel Salt vs. Kosher Salt: While kosher salt works perfectly fine, pretzel salt (also known as German pretzel salt or coarse salt) has larger, irregularly shaped crystals that adhere beautifully to the pretzel crust and give a more authentic look and burst of saltiness. It’s worth seeking out if you love pretzels!

Mustard Butter Variations: Feel free to experiment with your mustard butter. A dollop of honey can add a touch of sweetness to the mustard for a honey-mustard butter. Or, for a spicier kick, try adding a pinch of cayenne pepper or a dash of hot sauce to the mixture. Dijon mustard can also be used for a smoother, tangier flavor profile.

Nutrition Information (Approximate)