Easy Pretzel Bites with Raspberry Honey Mustard Dip

5 from 9 votes

Easy Pretzel Bites with Raspberry Honey Mustard Dip

If you like soft pretzels, you'll absolutely love these Easy Pretzel Bites with Raspberry Honey Mustard Dip. The Pretzel Bites use ready-made refrigerated pizza dough and take no time to make. The Raspberry Honey Mustard Dip uses four simple ingredients to make an amazing dipping sauce for these tasty morsels.

Prep Time15

Cook Time16

Total Time31

Course: Appetizer

Cuisine: American, German

Servings: servings

Calories: 148kcal

Equipment

Dutch oven or large non-reactive pan the
Spider strainer
half-sheet pan lined with parchment paper or a silicone mat

Ingredients

Raspberry Honey Mustard Dip

½ cup (5.5 ounces, 156 grams) spicy brown mustard (See Tip 1)
½ cup (6 ounces, 170 grams) honey
3 Tablespoons Raspberry preserves(See Tip 2)
1 Tablespoon (0.4 ounces, 11 grams) whole mustard seeds

Easy Pretzel Bites

8 cups (64 ounces) water
½ cup (4.8 ounces, 136 grams) baking soda
13.8 ounce tube refrigerated pizza dough (See Tip 3)
Egg wash made by combining 1 egg and 1 tablespoon water
1 teaspoon coarse sea salt (See Tip 4)

Instructions

Raspberry Honey Mustard Dip

Whisk together the spicy brown mustard, honey, raspberry jam, and whole mustard seeds. Cover and refrigerate until ready to use. (See Tip 5)
Yield: 1 ¼ cups.

Pizza Bites

Preheat the oven to 400°F. Line a large rimmed baking sheet with parchment paper or a silicone mat or parchment paper. Set aside.
Add water to a large, non-reactive pan, ensuring it only fills halfway. Bring to a boil. (See Note 6)
Carefully add baking soda. Once the foaming subsides, stir to ensure the baking soda dissolves. Reduce the heat to medium-low, to 190°F-195°F.
Place the unrolled pizza dough on a floured surface, pressing to approximately 14 inches by 6 inches. Cut into three equal lengths.
Pinch together the long sides of each length of dough to form a rope. Cut into 1-inch pieces.
Carefully add ⅓ of the pretzel bite dough pieces to the simmering baking soda solution for 30 seconds. Remove from the liquid with a wire strainer or slotted spoon. Allow to drain for 1 minute; transfer to the prepared baking sheet, leaving about ¾-inch between pieces. Repeat with the remaining dough pieces.
Brush with egg wash, and sprinkle with salt.
Bake in preheated oven for 15 to 16 minutes or until a deep mahogany brown. Cool slightly on a wire rack.
Serve warm with Raspberry Honey Mustard Dip.
Yield: 12 servings.

Video

Notes

May use Dijon mustard in place of spicy brown mustard.
May use Raspberry jam in place of Raspberry preserves. I've made this with both seedless and regular preserves/jam and didn't detect a material difference.
I used refrigerated Pillsbury Classic Pizza Crust, found in the same location in your grocery store as the canned biscuits, crescent rolls, etc. When I first made this recipe, I use refrigerated French bread dough, which is no longer available.
I used Cerulean Seas Coarse Sea Salt. Kosher salt may be used in place of coarse sea salt. However, the coarse sea salt really works better.
This amazing dip will thicken somewhat when refrigerated.
When the baking soda is added to the boiling water, it foams up significantly. Therefore only fill the pan half-way. Otherwise, it's likely to boil over when you add the baking soda.

Nutrition