Pretzel Bites With Honey Mustard Sauce

It has been quite some time since we've posted a recipe that uses yeast. I wanted to try something fun while we are stuck inside with all this gloomy, drizzly, cold, and downright yucky winter weather. 

These are definitely fun.

You use quick rise yeast so from start to finish these only take just over an hour. 

And... can we talk about that honey mustard sauce for a second? 

It's good... like... really good. I see it being used for just about everything in my house for the next little while. Pork, chicken, beef, bread - yup, that'll work just fine. 

If you are new to working with yeast then this is a great recipe to start with. It's one of the easiest I've tried. It can be a bit fiddly to boil all those little pieces but it goes by quickly!

Pretzel Bites With Honey Mustard Sauce

Ingredients

Honey Mustard Sauce

1/2 cup light mayo

1/4 cup honey

1/4 cup prepared mustard

Pretzels

2 to 3 cups of flour

1 pkg quick rise yeast (about 3 tsp)

1 Tbsp sugar

1/2 tsp salt

1 cup very hot water (about 120 degrees)

2 Tbsp oil

For Boiling

8 cups water

1/3 cup baking soda

Topping 

1 egg white, beaten lightly

coarse sea salt

Directions

Prepare sauce - whisk together mayo, honey, and mustard until smooth. Cover and chill until needed.

Prepare pretzels - In a large mixing bowl combine 1 1/2 cups flour, yeast, sugar, and salt. Add in the hot water and oil and stir until well combined. Add in enough flour to form a stiff dough. Knead by hand for 1 -2 minutes, until soft and pliable. 

Place in a greased bowl, cover with plastic wrap and a tea towel and set in a warm place to rise for 30 - 45 minutes - until doubled. 

Preheat oven to 425. 

Line a cookie sheet with parchment paper, set side.

Punch down dough and turn out onto a very lightly floured surface. Divide dough into 8 pieces.

Roll each piece into a snake about 1 inch in diameter. 

Cut each snake into approx 2 inch pieces. 

Once they are all cut, leave them on the work surface and cover with a towel. Let sit about 10 or so minutes while water comes to a boil. 

Bring water and baking soda to a boil in a large saucepan. 

Place pretzel bites into the boiling water - about 10 or so at a time - for 10 seconds. Flip the bites over for another 10 seconds. 

Remove from the water using a slotted spoon, allowing to "drip dry" for about 2-3 seconds. Place on prepared cookie sheet. Repeat with remaining bites.

When all bites have been boiled briefly - using a pastry or basting brush, brush the bites with the beaten egg and then sprinkle generously with the coarse sea salt. 

Bake in 425 oven until golden brown, about 12 - 15 minutes. 

Serve warm with the honey mustard sauce.

These are okay the next day but are definitely better the day they are made. 

A little crunchy on the outside, chewy on the inside. Warm and salty goes perfect with the sweet mustard sauce. 

So much to love. 

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