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Soft Honey Pretzel Bites with Honey Mustard Sauce
Soft Honey Pretzel Bites with Honey Mustard Sauce
"When you’re committed to healthy living, you can still indulge in delicious treats, like these Soft Honey Pretzel Bites with Honey Mustard Sauce. The trick is making it yourself so you stay in control of what’s actually in the food you’re eating. You’ll be sure to want to include healthy ingredients like Waxing Kara Spring Honey, and a good quality flour.Spring seems like a time for being social. If you’re hosting your own parties or just visiting a friend, you should make a treat in celebration! These pretzels are crowd pleasers and satisfy your salty/sweet craving, so who could say no? The sweet and tangy mustard sauce is perfectly light for springtime, and you can change it up throughout the year for a seasonal flair."
NotesCalories: 320kcal | Carbohydrates: 49g | Protein: 6g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 2982mg | Potassium: 77mg | Fiber: 1g | Sugar: 4g | Vitamin A: 70IU | Calcium: 11mg | Iron: 2.9mg
Serves12
Preparation Time1 hr
Cooking Time40 min
Ingredients
- 1 1/4 c water warm
- 2 1/4 tsp. active yeast 1 packet
- 1 tbsp. Waxing Kara Honey
- 3 c flour plus more for kneading and dusting your working surface
- 1 tsp. salt
- 1/2 c baking soda
- 2 tbsp. butter softened, divided
- Coarse Sea Salt
- 1/2 c mayo or use plain yogurt for a lighter dip
- 3 tbsp. Waxing Kara Honey
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Combine the warm water and active yeast and honey. Stir together and set aside for several minutes until bubbly.
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In a separate bowl, add 3 cups flour and the salt. Stir to combine.
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Create a well in the middle and pour the bubbly yeast mixture. Add 1 tablespoon of softened butter and stir to combine everything.
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Sprinkle additional flour over the top if the dough is too sticky to work with. Once the dough is workable, begin kneading it in the bowl. You may need to sprinkle additional flour. Knead for 2 – 3 minutes.
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Cover with plastic wrap or dish towel. Set in a dry, warm place for 40 – 50 minutes.
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Bring 8 cups of water to boil in a large pot, with the baking soda.
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Heat your oven to 430F and line 3 baking sheets with parchment paper.
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Turn the dough onto a lightly floured surface. Divide the dough in half. And then divide those halves in half, and so on, until you have 8 equal sizes pieces of dough. Roll out each piece to create an 8 – 10” rope. Cut each rope into 1” pieces.
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Drop the pieces, 8 or so at a time, into the boiling soda water and leave them in the pot for around 30 seconds. I used a pasta straining utensil, or you can use tongs to remove them from the water and place them on the prepared pan, leaving space between them.
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Repeat this process until all of the pretzel pieces have been cooked in the soda water.
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Melt the second tablespoon of butter in a small dish. You can add a teaspoon or so of milk to help make this runnier. Use a brush to coat the top side of each pretzel before placing the pans in the oven to bake.
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Sprinkle the top of each pretzel with sea salt.
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Bake until golden brown, approximately 20 minutes. Note: You may need to rotate pans in the oven if the top pan gets more browned more.
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While baking, prepare your Honey Mustard sauce by combining the mayo, mustard, and honey. Stir to combine. Add horseradish if you’d like some extra kick to your sauce.
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Once the pretzel pieces are done, remove them from the oven and allow to cool slightly before placing in a serving dish next to your mustard dip.
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