Buttery Sage Pretzels w/ Pumpkin Mustard

December 01, 2017

Buttery Sage Pretzels w/ Pumpkin Mustard

The classic pretzels and mustard with a fall inspired twist!!

Buttery Sage Pretzels w/ Pumpkin Mustard:
Pretzel Ingredients:

  • 4.5 C. All-Purpose Flour
  • 1.5 C. Warm Water
  • 1 Pkg Dry Yeast
  • 1/2 Tbsp 100% Pure Maple Syrup
  • 1.5 tsp Himalayan Pink Salt
  • 1/4 C. Vegan Butter
  • 8 - 10 C. Water
  • 1/4 - 1/2 C. Baking Soda
  • 3 Tbsp Saucy Lips Pumpkin Mustard

Sage Infused Butter:

  • 2 Tbsp Vegan Butter
  • 2 Tbsp Fresh Sage (finely chopped)
  • 2 Garlic Cloves (crushed)


  • In a mixing bowl, combine maple syrup and 1.5 C. warm water — add yeast and let let for ~5 mins. or until foamy.
  • Add flour, butter and mix on low with a dough hook, or knead by hand for ~3-5 mins until dough forms.
  • Pre-heat oven to 450F.
  • Remove dough from bowl and lightly oil the bowl.
  • Return the dough to the oiled bowl and cover with a towel or plastic wrap — set aside and let rise for ~1hr until dough has doubled in size.
  • In a large pot, bring to a boil the 8 - 10 C. water with the baking soda.
  • Remove dough from bowl, lay out and equally divide dough into sections.
  • Roll out dough sections into snakes (of desired length) and twist into a pretzel shape (make a “U” shape and criss/cross the ends, then press ends into the bottom “U” curve).
  • Boil formed pretzel dough for 30 seconds (in small batches of 1-2 at a time).
  • Remove with a slotted spoon or slotted spatula to drain excess water — gently place onto a parchment lined baking sheet.
  • Bake for 10-15 mins, until golden.
  • While the pretzels bake, heat the butter in a sauce pan over medium/high heat.
  • Add crushed garlic and chopped sage — lower heat to medium/low.
  • Infuse for ~15 mins.
  • Remove pretzels and transfer to a cooling rack for ~5 mins.
  • Remove and discard garlic cloves from the sage infused butter.
  • Once pretzels have cooled and are ready to serve, brush on the sage butter.
  • Serve with a side of Saucy Lips Pumpkin Mustard for dipping.
  • Enjoy!  

Amanda Tonis (@TheNoshingFox)

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