Tag Archives: Cranberry Honey Mustard

Pretzel Bites with Cranberry Honey Mustard

Last up in our trio of Game-day snacks are these Pretzel Bites with Cranberry Honey Mustard. They do take a bit of time, and can be a bit messy to make, but they are definitely worth it. Soft and chewy with a nice kick of salt. You wont be able to stop reaching for them!

Pretzel Bites

Pretzel Bites with Cranberry Honey Mustard
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Ingredients
  1. 1½ cups warm water
  2. 2 tbsp light brown sugar
  3. 1 package active dry yeast
  4. 6 tbsp unsalted butter, melted
  5. 2½ teaspoons kosher salt
  6. 4¾ cups all-purpose flour
  7. Vegetable oil or cooking spray
  8. 10 cups water + 1 tbsp (separate)
  9. ⅔ cup baking soda
  10. 1 egg, beaten
  11. Sea salt
Instructions
  1. Combine the water, sugar, yeast, and butter in the bowl of a stand mixer with the dough hook attachment. (if you don't have a stand mixer this can be done by hand as well). Stir, then let everything sit for 5 minutes.
  2. In a separate bowl, mix together your flour and salt.
  3. Dump your dry ingredients into the bowl of your mixer with the wet ingredients and mix on low-speed until combined.
  4. Increase the speed to medium until the dough is smooth and pulling away from the sides of the bowl, about 3 minutes.
  5. Remove dough from the bowl and knead on a lightly floured flat surface for an additional minute.
  6. Grease the inside of a large bowl with vegetable oil or cooking spray, and return the dough to the bowl, turning until the surface is coated with oil. Cover with a kitchen towel and let it rise in a warm, dry place for an hour.
  7. In a small bowl, whisk together your egg + 1 tbsp water. Set aside (this is your egg wash).
  8. Preheat the oven to 425ºF.
  9. Combine your baking soda and 10 cups water in a large pot, and bring it to a rolling boil.
  10. While your water is heating, take your dough out of the bowl and divide it into 8 equal pieces.
  11. One at a time, on a lightly floured, flat surface, roll each piece into a long thin rope, about 22 inches. Cut each rope into 1-inch pieces.
  12. Working in batches, drop your pretzel bites into your boiling water and boil them for 30-45 seconds.
  13. Use a strainer to remove the bites from the water, drain them, and then place them on a parchment-lined baking sheet (make sure they aren’t touching). Repeat until all pretzel bites have been boiled.
  14. Brush the tops of your pretzel bites with the egg wash and sprinkle everything liberally with sea salt.
  15. Bake for 12-13 minutes, until pretzel bites are golden brown (Be careful not to over bake, or the bottoms will start to burn).
  16. Remove from oven and let cool on a baking rack.
  17. Serve with TASTE OF THE OKANAGAN CRANBERRY HONEY MUSTARD
Taste of the Okanagan Specialty Foods http://tasteoftheokanagan.com/recipes/