OMG you guys. I’m melting.
It has been SO hot in SoCal lately. Isn’t it September? Isn’t it fall yet??
Whatever. I’m still baking. I don’t care if it’s 85 degrees outside. First on my list? Pretzels.
There’s something awesome about homemade pretzels. My boys came home from school and saw this giant plate of pretzels sitting on the kitchen table and man, you would have thought it was a table full of Christmas presents instead of pretzel bites.
I was deemed “world’s greatest mom” and “the best food blogger ever” by my oldest. Aaahhhh. Just what a mom needs every to hear every once in awhile.
But truly, these are worth the effort. They’re chewy and delicious, just like from the pretzel place at the mall.
They’re the perfect snack to serve after school, or while watching the football game on tv, or really just about any time night or day. Your family and friends will thank you!
Pretzel Bites with Honey Mustard Dipping Sauce
- 2 1/2 cups all-purpose flour or unbleached flour, divided (or more, if needed)
- 1 1/2 tsp. Truvia Baking Blend or 1 Tablespoon sugar
- 1 tsp. salt
- 1 1/4 ounce package active dry yeast
- 1 cup water warmed (100 º - 110º degrees)
- 1 Tbsp. coconut oil
- 6 cups water
- 1/4 cup baking soda
- 2 Tbsp. butter melted
- coarse salt
- 1/4 cup mayonnaise
- 1 Tbsp. yellow mustard
- 1/2 Tbsp. Dijon mustard
- 1 Tbsp. honey
- Combine 1 cup flour, Truvia or sugar, salt and yeast in a medium bowl. Combine 1 cup warm water and coconut oil in another large bowl.
- Mix flour mixture into warm water mixture and blend at low speed with an electric mixer until combined. Continue to beat for 3 minutes on medium speed. Then stir in by hand, an additional 1 cup of flour or until dough pulls away from sides of bowl. Knead in 1/4 - 1/2 cups more flour, or until dough is smooth and elastic.
- Place dough in a large, greased bowl; cover bowl with plastic wrap and a cloth towel. Place in a warm area and let rise until doubled in size (about 45 mins).
- Punch dough down. Spray 2 cookie sheets with cooking spray. Separate dough into 12 pieces and roll each piece into a 10-inch rope. Lay on cookie sheet, cover and let rise for about 15-20 minutes.
- Heat oven to 400º F. In a large pot, combine 6 cups water and baking soda. Heat over medium heat until it boils lightly.
- Cut each rope into about 1" pieces. Drop into boiling water 15-20 pieces at a time. Cook for about 25 seconds, stirring slightly. Pull pretzels from water with a slotted spoon and return to greased cookie sheets. Sprinkle with coarse salt and repeat with remaining pretzels.
- Bake for 8 minutes then brush tops with melted butter and bake for another 2 minutes, or until golden brown. Brush with remaining butter and serve immediately with honey mustard sauce.
- Dipping Sauce: Combine mayonnaise, yellow mustard, dijon mustard, and honey in a small bowl with whisk. Serve or refrigerate until ready to serve. Enjoy!