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PRETZEL BITES WITH SPICY MUSTARD

Get the flavour of a classic soft pretzel with these tasty little hors d’oeuvres. Pass them around with our Spicy Mustard sauce for dipping.

Yield: Makes 8 dozen.

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July 02, 2019

PRETZEL BITES WITH SPICY MUSTARD

Ingredients

  • 4 cups all-purpose flour
  • 2 pkgs (8 g each) instant yeast
  • 1 tsp salt
  • 1 tsp granulated sugar
  • 1 1/4 cups warm water (100 - 110°F)
  • 3 tbsp salted butter, softened
  • Canola oil (for oiling bowl)*
  • 8 cups water
  • 1/2 cup baking soda*
  • 1 1/2 tbsp coarse salt
  • Spicy Mustard*

Directions

  1. Place flour, yeast, 1 tsp salt and sugar in a stand mixer fitted with a flat beater. Using low speed, beat until combined. Add 1 1/4 cups warm water. Using low speed, beat just until dough comes together. Dough will be dry.
  2. Change stand mixer attachment to a dough hook. Add butter. Using low speed, beat until dough is smooth and elastic, about 6 minutes. Dough will be firm. Transfer dough to an oiled bowl; turn dough to coat with oil. Cover with plastic wrap. Let dough rise in a warm draft-free place until doubled in volume, about 30 minutes.
  3. Uncover dough. Working quickly, divide dough into 8 pieces. Roll each piece into a 12 inch rope. Cut each rope into 1 inch pieces. Place dough pieces in a single layer on trays. Refrigerate, uncovered, for 1 hour.
  4. Preheat oven to 425°F.
  5. Meanwhile, bring 8 cups water to a boil in a Dutch oven. Gradually stir in baking soda.
  6. Cook dough pieces in batches in boiling water mixture for 20 seconds per batch. Remove dough pieces with a slotted spoon and transfer them to nonstick foil-lined rimmed baking sheets. Sprinkle with coarse salt.
  7. Bake until golden brown, about 15 - 17 minutes. May be frozen. Serve with Spicy Mustard.
Nutritional analysis per pretzel bite:

23 calories, 0.4 g fat, 0.6 g protein, 4.1 g carbohydrate, 0.2 g fibre, 118 mg sodium

*Ingredient not included in nutritional analysis.
Related Recipe: Make this recipe with our Spicy Mustard.
Tip:

 

To make these into full-sized pretzels, follow recipe as directed until the end of step 2. Divide dough into 8 pieces. Roll each piece into a 24 inch rope. Twist each rope into a pretzel shape. Place pretzels in a single layer on trays. Refrigerate, uncovered, for 1 hour. Follow steps 4 and 5  as directed in recipe. Cook 1 – 2 pretzels at a time in water mixture for 1 minute, flipping halfway through. Remove pretzels with a slotted spoon and transfer them to nonstick foil-lined rimmed baking sheets; blot dry.

    

  • Cinnamon-Sugar Pretzels: Combine 3 tbsp granulated sugar and 2 tbsp cinnamon. Bake pretzels until golden brown, about 18-20 minutes. Brush with melted butter and sprinkle with sugar mixture.  

 

  • Classic Pretzels: Brush with egg wash, sprinkle with coarse salt and bake until golden brown, about 18-20 minutes. May be frozen. Serve with Spicy Mustard. 

 

  • Pizza Pretzels: Bake for 13 -15 minutes. Remove from oven. Brush each with 1 tbsp pizza sauce, sprinkle with 2 tbsp shredded cheese and any other desired toppings and return to oven until cheese is melted and browned, about 5 minutes.  
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