Soft Pretzel Bites with Hot Honey Mustard
Your favorite soft pretzels in bite sized form with a mustard dipping sauce with a kick!
Servings 7.5 dozen
Calories 402kcal
Ingredients
- 4 cups all purpose flour 500 g
- 1 1/2 cups warm water at least 90 degrees
- 2 1/4 teaspoons active yeast
- 1 tablespoon sugar
- 1 tablespoon salted butter
- 1 1/4 teaspoon kosher salt
- 2/3 cup baking soda
- coarse pretzel salt to finish bites with
Hot Honey Mustard
- 1/2 cup mayonnaise
- 2 tablespoons honey
- 2 tablespoons ground mustard
- 1 teaspoon dijon mustard
- 1 teaspoon lemon juice
Egg Wash
- 1 egg whisked
Instructions
- Activate Yeast: In the bowl of a stand mixer with the dough hook attachment, add sugar and warm water. Whisk to mix and then sprinkle yeast on top and let it activate (about 5-10 mins).
- Add Butter: Once the yeast has bloomed, add melted butter and salt and give a quick mix with the dough hook.
- Add Flour: Measure out the flour in a medium sized bowl and add kosher salt. Slowly add the salted flour (about 1 cup at a time) to the bowl of the stand mixer and mix until a dough starts to form. Slowly add the rest of the flour until the dough is no longer sticky and begins to pull away from the bowl. You'll know the dough is ready when you give it a small poke and it bounces back nicely.
- Knead: Add the dough to a cleaned and lightly floured surface and knead for 3-5 minutes until the dough is soft and elastic.
- Rest and Prep Water: Gently cover the dough with a linen towel. Meanwhile, prepare the baking soda bath by heating 10 cups of water on high in a large pot with the baking soda. Gently stir to combine the baking soda and water. Bring to a boil as you shape and cut the dough.
- Egg Wash: Prep egg wash and set aside.
- Roll Out Dough: Separate the dough into 8 equal pieces (about 4 oz) with a dough cutter or sharp knife. Roll each piece into a long rope that's about 2 inches wide. With a knife, gently cut into bite sized, 2-3 inch long pieces. Add to a plate and continue with all dough.
- Baking Soda Bath: Once the baking soda water has begun to boil, add about a plateful of cut pretzel bites to the pot. Let boil for about 30 seconds. Use a large slotted spoon to remove bites, a few at a time and shake off excess water. Add to parchment paper lined baking sheet. Repeat with all pretzel bites.
- Bake: Brush the pretzel bites on the baking sheet with an egg wash and sprinkle with coarse pretzel salt. Bake in oven for 10-14 minutes or until pretzel bites are browned.
- Serve and Enjoy: Remove from the baking sheet and let cool on a large plate. Serve with hot honey mustard or your favorite pretzel dipping sauce.
Hot Honey Mustard Sauce
- Mix Sauce: In a medium sized bowl, add all mustard sauce ingredients and mix well.
Notes
Yield: Approximately 90 pretzel pieces.
Storage:
Counter: Store in an airtight container at room temperature for up to two days.
Freezer: Store in a freezer-safe container for up to 1 month.
Substitutions:
Yeast: Use active yeast that is not instant. Just be sure to activate the yeast - this will take up to 10 minutes for it to become frothy.
Flour: Use can also use bread flour instead of all-purpose flour.
Butter: Use unsalted butter, too.
Dijon Mustard: For a honey mustard dipping sauce that is not hot, use regular yellow mustard instead of Dijon.
Nutrition
Calories: 402kcal | Carbohydrates: 58g | Protein: 9g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 32mg | Sodium: 3433mg | Potassium: 110mg | Fiber: 2g | Sugar: 7g | Vitamin A: 89IU | Vitamin C: 0.4mg | Calcium: 23mg | Iron: 3mg
