Pretzel Focaccia with maple mustard dipping sauce is the easiest way to get your fix of soft, homemade pretzel-y goodness. This easy one hour pretzel bread recipe skips the messy bits and gets right to the 'yum'.
Add the yeast, salt, brown sugar, and warm water to a large mixing bowl and stir briefly to combine.
Add the flour, and stir until a shaggy, sticky dough forms.
Place the dough in a very lightly oiled bowl, cover, and allow to rise for about 1 hour until doubled in size and very spongey. Preheat the oven to 425F towards the end of the rising time.
Line a large baking sheet with parchment paper. Gently turn the dough onto the lined baking sheet and nudge it into a large rectangle.
Mix the baking soda with 1 cup of water and brush this mixture over the unbaked focaccia dough (a silicone pastry brush is a great tool for this).
Put the focaccia in the oven for 5 minutes. While it's cooking, mix the egg yolk with the 2 tablespoons of melted butter.
Remove the focaccia from the oven, brush generously with the butter and egg yolk mixture, top with salt, and return to the oven for about 15 more minutes until it is a deep golden brown and fully cooked.