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The Ultimate Easy Soft Pretzel Bites with Homemade Honey Mustard Dip

A plate piled high with warm, salted pretzel bites next to a small ramekin of bright yellow cheese sauce.
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Make these soft pretzel bites at home for a crowd-pleasing snack perfect for game day or parties. They are chewy, salty, and come with a simple recipe for homemade honey mustard dip.

Ingredients

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  • 1 teaspoon active dry yeast
  • 1 1/2 cups warm water (about 105-115°F)
  • 1 tablespoon granulated sugar
  • 3 1/2 cups all-purpose flour, plus more for dusting
  • 2 teaspoons kosher salt, plus more for topping
  • 1/4 cup baking soda
  • 1/2 cup water (for boiling bath)
  • 1 large egg, beaten (for egg wash)
  • 4 tablespoons unsalted butter, melted (for brushing)
  • For the Honey Mustard Dip: 1/2 cup Dijon mustard
  • 2 tablespoons yellow mustard
  • 1/4 cup honey
  • 1 tablespoon apple cider vinegar

Instructions

  1. Activate the yeast: In a large bowl, combine the warm water, sugar, and yeast. Let it sit for 5 to 10 minutes until foamy.
  2. Mix the dough: Add the flour and 2 teaspoons of kosher salt to the yeast mixture. Mix until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 5 to 7 minutes until smooth and elastic.
  3. First rise: Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap or a clean towel and let it rise in a warm place for 1 hour, or until doubled in size.
  4. Shape the bites: Punch down the dough gently. Divide the dough into two equal pieces. Roll each piece into a long rope about 3/4 inch thick. Cut the ropes into 1-inch pieces to form your pretzel bites.
  5. Prepare the bath: Preheat your oven to 425°F (220°C). Line two baking sheets with parchment paper. In a wide, shallow pan, combine the 1/2 cup water and 1/4 cup baking soda. Bring this mixture to a gentle simmer over medium heat.
  6. Boil the bites: Working in batches, carefully drop about 8 to 10 pretzel bites into the boiling baking soda bath for 20 to 30 seconds, flipping once. Use a slotted spoon to remove them and place them on the prepared baking sheets.
  7. Egg wash and salt: Brush the tops of the boiled bites with the beaten egg wash. Sprinkle generously with coarse kosher salt.
  8. Bake: Bake for 10 to 14 minutes, rotating the sheets halfway through, until the pretzel bites are golden brown.
  9. Make the dip: While the pretzels bake, whisk together the Dijon mustard, yellow mustard, honey, and apple cider vinegar in a small bowl until smooth.
  10. Finish and serve: Immediately after removing the hot pretzel bites from the oven, brush them generously with melted butter. Serve warm with the homemade honey mustard dip.

Notes

  • For a sweet variation, skip the salt and egg wash. After boiling, brush with butter and immediately toss in a mixture of cinnamon and sugar.
  • If you want pretzel bites with cheese dip, prepare your favorite cheese sauce while the dough rises.
  • These are best eaten the day you make them for the softest, chewiest texture.

Nutrition

Find it online: https://cutcooktaste.com/easy-soft-pretzel-bites-recipe/