Go Back
+ servings
Easy Pretzel Bites with Raspberry Honey Mustard Dip
Print Recipe
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 themselves use ready-made refrigerated French bread dough, and take no time at all to make. The Raspberry Honey Mustard Dip uses four simple ingredients and produces an amazing dipping sauce to accompany these tasty morsels. Together, the Easy Pretzel Bites and Raspberry Honey Mustard Dip are the prefect appetizer for any occasion. 
Prep Time15 mins
Cook Time16 mins
Total Time31 mins
Course: Appetizer
Cuisine: American, German
Servings: 12 servings
Calories: 100kcal
Author: Chula King


Raspberry Honey Mustard Dip

  • ½ cup spicy brown mustard (See Note 1)
  • ½ cup honey
  • 3 Tablespoons seedless Raspberry jam (See Note 2)
  • 1 Tablespoon whole mustard seeds

Easy Pretzel Bites

  • 8 cups water
  • cup baking soda
  • 11 ounce tube refrigerated French bread dough (See Note 3)
  • Egg wash made by combining 1 egg and 1 tablespoon water
  • 1 teaspoon coarse sea salt (See Note 4)


Raspberry Honey Mustard Dip

  • Whisk together all ingredients. Cover and refrigerate until ready to use. (See Note 5)
  • Yield: 1 ¼ cups.

Pizza Bites

  • Preheat oven to 400° F. Line baking sheet with silicon mat or parchment paper. If using parchment paper, spray well with vegetable spray. Set aside.
  • Add water to a large, non-reactive pan, ensuring that it only fills the pan half-way. Bring to a boil. (See Note 6)
  • Carefully add baking soda. Once the foaming subsides, stir to ensure that all of the baking soda is dissolved. Reduce the heat to medium low.
  • Open French bread tube, and place unrolled dough onto floured surface. Roll out to approximately 14-inches by 6-inches. Cut into three equal lengths.
  • Pinch together 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 simmering baking soda solution for 30 seconds. Remove from liquid with a wire strainer or slotted spoon. Allow to drain for 1 minute; transfer to prepared baking sheet, leaving about ¾-inch between pieces. Repeat with 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 wire rack. 
  • Serve warm with Raspberry Honey Mustard Dip. 
  • Yield: 12 servings.


  1. May use Dijon mustard in place of spicy brown mustard.
  2. May use Raspberry preserves in place of Raspberry jam.
  3. The refrigerated French bread dough can be found in the same location in your grocery store as the canned biscuits, crescent rolls, etc. You can basically use any white bread or pizza dough in place of the refrigerated French bread dough.
  4. May use Kosher salt in place of the coarse sea salt. However, the coarse sea salt really works better.
  5. This amazing dip will thicken somewhat when refrigerated.
  6. 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.


Calories: 100kcal | Carbohydrates: 20g | Protein: 1g | Fat: 1g | Sodium: 1296mg | Potassium: 14mg | Sugar: 7g | Vitamin C: 0.3mg | Calcium: 9mg | Iron: 0.1mg