Soft Pretzel Bites with Spicy Mustard Dipping Sauce

Pretzels are easier to make than you would think. The two step process isn’t too difficult. The dough is very forgiving so you can take your time with each step of the process. The pretzel bites can easily be frozen after the first step so they can be baked just prior to serving. They are best served warm with a dipping sauce. Try the spicy mustard recipe included for a low calorie snack or stir a little stout beer into your favorite cheese sauce at your next party.

Yields6 Servings
Pretzel Mix
 2 ½ cups Sprouted Whole Wheat Flour
 1 Packet Active Dry Yeast
 ¾ cup Warm Water
 1 tbsp Honey
 Pinch of Salt
Other Ingredients Needed
 2 tbsp Baking Soda
 1 egg, optional
 Coarse Salt
 Poppy Seeds, Sesame Seeds, Everything Bagel Topping, Caraway Seeds (optional)
 extra flour for rolling out dough
Pretzel Dough
1

In a non metal bowl add flour, Active Dry Yeast (1 packet or 2¼ teaspoons), and salt.

2

Add warm water to measuring cup and dissolve honey into warm water. Do not heat water too much or you will kill the yeast. The exact temperature is not important just warm to the touch about 100-115°F.

3

Pour water mixture into flour mixture and stir until everything is well incorporated. You do not need to knead the dough. Sprouted flour is more delicate than other flours and overmixing will damage the gluten in the dough. This is why sprouted whole wheat flour works so well in recipes and yields a nice fluffy baked product.

4

Cover with plastic wrap or a plate and let rise in a warm spot for a minimum of 30 minutes or until dough has doubled. You can leave the dough for 1-2 hours and it will be fine.

5

When dough is ready to work with, fill a large pot with water and 2 tablespoons of baking soda and bring to a boil. Line a large baking sheet with parchment paper and put out your pretzel toppings. If you wish to use an egg wash on your pretzel bites, whisk an egg and place near your toppings with a pastry brush.

6

Turn dough out onto floured surface. Roll dough into large roll and cut into 6 even pieces. Roll each piece out into long tube approximately 20 inches long. Cut each roll into 1¼ - 1½ inch pieces. This will make approximately 14 pretzel bites for a total of 84.
Pieces may look small, they will puff up when placed in the boiling water with baking soda.
Preheat oven to 400°F

7

When water (with baking soda) is at a rolling boil, drop pretzel bites into the water. Do not place more than 1/3 of the bites into the water at a time. Pretzel Bites will float and puff in the boiling water. Allow them to cook for about 1 minute then scoop out with a slotted spoon. Shake off the excess water and place on the parchment lined baking sheet. If not using egg wash, sprinkle with desired toppings while still wet. If using egg wash wait until all pretzel bites are boiled and then brush with egg wash and sprinkle with toppings. Make sure the water continues to boil while adding each batch of bites. If it stops boiling for more than 30 seconds do not put as many in the water at a time.

Baking the Pretzel Bites
8

At this time if you are making your pretzel bites in advance, you may freeze them on the parchment paper lined baking sheet. Once thoroughly frozen you may move them into a freezer bag for storage.

9

When ready to bake, place baking sheet into preheated oven for 15-20 minutes.

Spicy Honey Mustard Dipping Sauce
10

Combine 2 tablespoons of Spicy Brown or Stone Ground Mustard with ¼ teaspoon Cayenne Pepper and stir well. You may thin with a little water if desired.

For variation try:
-2 tablespoons of Mayonnaise with 1 tablespoon Dijon Mustard and ½ tablespoon of honey.
-2 tablespoons of Mayonnaise with 1 teaspoon Horseradish.
-Your favorite warmed cheese sauce plain or with some strong beer stirred in.

11

nutritional information does not include dipping sauce or salt as the amounts will vary

Nutrition Facts

Serving Size 14

Servings 6


Amount Per Serving
Calories 176.7
% Daily Value *
Cholesterol 0mg
Potassium 200mg6%
Total Carbohydrate 37.8g13%
Dietary Fiber 6.7g27%
Sugars 4.3g
Protein 6.7g14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

 

 

Ingredients

Pretzel Mix
 2 ½ cups Sprouted Whole Wheat Flour
 1 Packet Active Dry Yeast
 ¾ cup Warm Water
 1 tbsp Honey
 Pinch of Salt
Other Ingredients Needed
 2 tbsp Baking Soda
 1 egg, optional
 Coarse Salt
 Poppy Seeds, Sesame Seeds, Everything Bagel Topping, Caraway Seeds (optional)
 extra flour for rolling out dough

Directions

Pretzel Dough
1

In a non metal bowl add flour, Active Dry Yeast (1 packet or 2¼ teaspoons), and salt.

2

Add warm water to measuring cup and dissolve honey into warm water. Do not heat water too much or you will kill the yeast. The exact temperature is not important just warm to the touch about 100-115°F.

3

Pour water mixture into flour mixture and stir until everything is well incorporated. You do not need to knead the dough. Sprouted flour is more delicate than other flours and overmixing will damage the gluten in the dough. This is why sprouted whole wheat flour works so well in recipes and yields a nice fluffy baked product.

4

Cover with plastic wrap or a plate and let rise in a warm spot for a minimum of 30 minutes or until dough has doubled. You can leave the dough for 1-2 hours and it will be fine.

5

When dough is ready to work with, fill a large pot with water and 2 tablespoons of baking soda and bring to a boil. Line a large baking sheet with parchment paper and put out your pretzel toppings. If you wish to use an egg wash on your pretzel bites, whisk an egg and place near your toppings with a pastry brush.

6

Turn dough out onto floured surface. Roll dough into large roll and cut into 6 even pieces. Roll each piece out into long tube approximately 20 inches long. Cut each roll into 1¼ - 1½ inch pieces. This will make approximately 14 pretzel bites for a total of 84.
Pieces may look small, they will puff up when placed in the boiling water with baking soda.
Preheat oven to 400°F

7

When water (with baking soda) is at a rolling boil, drop pretzel bites into the water. Do not place more than 1/3 of the bites into the water at a time. Pretzel Bites will float and puff in the boiling water. Allow them to cook for about 1 minute then scoop out with a slotted spoon. Shake off the excess water and place on the parchment lined baking sheet. If not using egg wash, sprinkle with desired toppings while still wet. If using egg wash wait until all pretzel bites are boiled and then brush with egg wash and sprinkle with toppings. Make sure the water continues to boil while adding each batch of bites. If it stops boiling for more than 30 seconds do not put as many in the water at a time.

Baking the Pretzel Bites
8

At this time if you are making your pretzel bites in advance, you may freeze them on the parchment paper lined baking sheet. Once thoroughly frozen you may move them into a freezer bag for storage.

9

When ready to bake, place baking sheet into preheated oven for 15-20 minutes.

Spicy Honey Mustard Dipping Sauce
10

Combine 2 tablespoons of Spicy Brown or Stone Ground Mustard with ¼ teaspoon Cayenne Pepper and stir well. You may thin with a little water if desired.

For variation try:
-2 tablespoons of Mayonnaise with 1 tablespoon Dijon Mustard and ½ tablespoon of honey.
-2 tablespoons of Mayonnaise with 1 teaspoon Horseradish.
-Your favorite warmed cheese sauce plain or with some strong beer stirred in.

11

nutritional information does not include dipping sauce or salt as the amounts will vary

Soft Pretzel Bites with Spicy Mustard Dipping Sauce
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