Creole Soft Pretzels
Serves: 16
  • 1¼ cups warm water (105° to 110°)
  • 1 tablespoon molasses
  • 1 (0.25-ounce) package active dry yeast
  • 4 cups bread flour, divided
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon kosher salt
  • 1 large egg, lightly beaten
  • 2 tablespoons water
  • ¼ cup unsalted butter, melted
  • Crawfish boil seasoning
  • Flaked sea salt
  • Creole Mustard Dip (recipe follows)
  1. In a large bowl, whisk together 1¼ cups warm water, molasses, and yeast. Let stand until foamy, about 5 minutes.
  2. In the bowl of a stand mixer fitted with the dough hook attachment, stir together 3½ cups flour, oil, and salt. Add yeast mixture, and beat at low speed until dough comes together. Increase mixer speed to medium-low, and beat for 5 minutes, adding enough remaining ½ cup flour until a soft dough forms and pulls away from side of bowl.
  3. Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draftfree place (75°) until doubled in size, about 45 minutes.
  4. Preheat oven to 425°. Line cast-iron baking pans with parchment paper.
  5. Punch down dough. Turn out dough onto a lightly floured surface. Divide dough into 16 equal portions, and shape each portion into a rope about 14 inches long. Fold each rope in half and twist or knot, and place on prepared pan.
  6. In a small bowl, whisk together egg and 2 tablespoons water; brush onto dough.
  7. Bake until golden brown, 10 to 12 minutes. Let cool on pans for 5 minutes. Brush pretzels with melted butter; sprinkle with crawfish seasoning and sea salt. Serve immediately with Creole Mustard Dip.
Recipe by Southern Cast Iron at