German Soft Pretzels with Hefeweizen Horseradish Mustard

I grew up in a German household. I’m fortunate enough to have visited Germany a few times. My mom makes a mean spätzle. My dog growing up was, you guessed it, a German Shepherd. I’ve never been late for anything in my life. My parents threw a huge Oktoberfest party a few summers ago, complete with a large assortment of wursts (that’s sausage), soft pretzels, kegs of Spaten, and a full Bavarian Oompah band decked out in lederhosen. The band, of course, got drunk at the party. Some may think that a German household is a strict household. And, yes, while that may be true, a German household it also one that appreciates great food and even better beer!

After reading Smitten Kitchen’s recent post about spätzle, I decided to let my German roots shine and make classic soft pretzels. I didn’t want to make just any old soft pretzel that you can find at the mall, though. I was determined to make the monster-sized ones that are served at the Hofbräuhaus in Munich. There, you have to hold onto the giant beer steins with both hands and the pretzels are larger than your head. It’s pretty much my favorite place in the world.

I can honestly say that this was the most fun that I have ever had while baking, and it was not because I was swigging Hefeweizen while I waited for the dough to rise. I found kneading and rolling dough to be quite therapeutic. I used this recipe from The Fresh Loaf and am very happy with the results, even though the finished product did not turn out larger than my head. The exterior of the pretzels were crusty, while the interior remained soft and chewy. I also concocted a dipping sauce that complimented my pretzels perfectly. Who needs to wait for October when you can make these year round?

Hefeweizen Horseradish Mustard

3 tablespoons course grain mustard
1 tablespoon Dijon mustard
1 teaspoon grated horseradish
1 tablespoon Hefeweizen