Soft Pretzel Bites with Honey Mustard Dip
These Spring Soft Pretzel Bites are tender, golden, and flecked with fresh dill, making them a perfect cozy snack for spring. Paired with a tangy honey mustard dip, they’re quick to make, kid-approved, and ideal for family gatherings. My youngest can’t get enough of these addictive homemade bites!
Servings 50 pretzel bites
Ingredients
For the Dough:
- 1 ½ c. warm water, 90-110°F 355 g
- 1 Tbsp. granulated sugar
- 2 tsp. active dry yeast
- 4 c. all-purpose flour 480 g
- 1 tsp. salt
- 2 Tbsp. unsalted butter, melted 28 g
- 1 Tbsp. fresh dill, finely chopped
For the Baking Soda Bath:
- 10 c. water 2.37L
- ⅔ c. baking soda 160 g
For the Topping:
- 1 egg yolk
- 1 Tbsp. water
- Coarse sea salt to taste
For the Honey Mustard Dip:
- ¼ c. Dijon mustard 60 g
- 2 Tbsp. honey 42 g
- 1 Tbsp. fresh lemon juice
- 1 tsp. fresh chives, finely chopped
- Pinch of salt
Instructions
- Activate Yeast: In a large bowl, combine 1 ½ c. warm water (90-110°F), 1 Tbsp. sugar, and 2 tsp. yeast. Stir and let sit 10 minutes until foamy.
- Make Dough: Add 4 c. flour, 1 tsp. salt, 2 Tbsp. melted butter, and 1 Tbsp. dill to the yeast mixture. Mix until shaggy, rest 15-20 minutes, then knead on a lightly floured surface for 3-4 minutes until smooth. Place in an oiled bowl, cover, and let rise 1 hour until doubled.
- Prepare Dip: While dough rises, mix ¼ c. mustard, 2 Tbsp. honey, 1 Tbsp. lemon juice, 1 tsp. chives, and a pinch of salt in a small bowl. Set aside.
- Preheat and Prep: Preheat oven to 425°F. Line two baking sheets with parchment paper. In a large pot, combine 10 c. cold water and ⅔ c. baking soda, stir to dissolve, and bring to a boil. Beat 1 egg yolk with 1 Tbsp. water for egg wash; set out coarse salt.
- Shape Bites: Punch down dough, divide into 4 pieces. Lightly dust counter with flour, roll each piece into a 1-inch thick rope, and cut into 1-inch bites with a bench scraper (yields 40-50 pieces).
- Boil Bites: Boil bites in the baking soda water for 30 seconds per batch. Remove with a slotted spoon and place on prepared baking sheets.
- Add Toppings: Brush bites with egg wash and sprinkle with coarse salt to taste.
- Bake: Bake at 425°F for 12-15 minutes until golden brown, rotating trays halfway for even baking.
- Serve: Serve warm with honey mustard dip. To reheat, bake at 325°F for 5-7 minutes (don’t microwave, as they’ll dry out).
Video
Notes
- Dough Rest: The 15-20 minute rest before kneading helps gluten develop, making the dough easier to work with and reducing kneading time.
- Mess-Free Boiling: Adding baking soda to cold water prevents fizzing and splattering—safer and cleaner for beginners.
- Storage: Store leftovers in an airtight container at room temperature for up to 2 days; reheat in the oven to maintain softness.
