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Pretzel Bites with Miso Mustard Dipping Sauce
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Pretzel Bites with Miso Mustard Dipping Sauce

Making pretzels is easier than you think, especially when you take out the problem of having to twist it into a pretzel shape! Then dip them into an easy miso mustard sauce for a new twist on an old classic.
Course: Snack
Cuisine: American
Keyword: miso, mustard, pretzel
Servings: 24 pieces
Author: April

Ingredients

Pretzels

  • ¾ cup water, at 110 degrees F
  • 1 ⅛ tsp active dry yeast
  • ½ tbsp white sugar
  • 1 tsp salt
  • 2 ¼ cups all-purpose flour
  • 2 tbsp unsalted butter
  • spray oil
  • 5 cups water
  • ⅓ cup baking soda
  • 1 egg
  • 1 tbsp water
  • sea salt

Miso Mustard Dipping Sauce

  • ⅛ tsp powdered ginger
  • ½ tbsp honey
  • 2 tbsp white miso
  • 2 tbsp Dijon mustard
  • ⅛ cup rice vinegar
  • ¼ tsp olive oil
  • sea salt to taste

Instructions

For the dipping sauce

  • Mix all sauce ingredients in a jar with a tightly fitting lid and shake until emulsified. Use a fork to swirl ingredients together additionally as needed.

For the pretzels

  • Combine the water and sugar in the bowl of a stand mixer. Sprinkle the yeast on top and let it sit for 10 minutes or until foamy.
  • Once foamy, mix in the salt, flour, and melted butter and use the dough hook to mix on low until combined. Mix for 4-5 minutes or until dough begins to pull away from the bowl. You may need to use a spatula to coax the flour on the sides of the bowl into the mixture.
  • Lift the dough up from the side of the bowl and spray oil onto the side, repeat for the other side. Cover with a dish towel or plastic wrap and let sit for an hour to rise so it is doubled in size.
  • Preheat the oven to 450 degrees F. Line a baking sheet with a silpat or parchment paper.
  • Bring the water and baking soda together to a rolling boil in a large stockpot.
  • Flour your work surface. Divide the dough into 4 pieces and roll each one into a rope. Use a bench cutter or knife to cut at 1" intervals. Drop the dough pieces into the now boiling water, making sure not to crowd the pot. Plan on at least 2 separate batches, depending on the width of your pot.
  • Use a spider or slotted spoon to remove boiled dough once they float, or after 30 seconds. Place the boiled dough pieces, spaced out, on the baking sheet.
  • Beat the egg and 1 tablespoon of water together and brush over the top of each piece. Sprinkle with a little sea salt.
  • Bake in preheated oven for 12-14 minutes or until your desired level of golden brown.
  • Let cool on a wire rack for 5 minutes, then serve with dipping sauce.
  • Keep any leftovers sealed in a container in the fridge (after cooling) for up to 3 days.