Soft Pretzel Bites with Champagne Honey Mustard Dip

Add the yeast and some of the sugar to 110 degree F water and let it get frothy.

In the bowl of stand mixer add the flour, salt, and rest of the sugar. Add in the yeast water and melted butter. Mix for 5 minutes.

Dump the dough out onto a lightly floured surface and shape it into a ball. Place it in a lightly oiled bowl and turn to coat all sides. 

Cover the bowl and allow the dough to rise for 2 hours or until doubled in size.

Deflate the dough onto a lightly floured surface and cut into 8 roughly equal pieces.

Use your hands to roll one of the dough balls into a 16 inch rope. 

Cut the rope into 1 inch pieces. Lightly toss the dough pieces in flour and move to a parchment-lined baking sheet.

Continue until all of the dough is cut into 1 inch pieces and on the baking sheet. 

Working in stages, drop some of the dough balls into boiling water that has baking soda added to it. Boil for 30 seconds then remove.

When all of the dough is boiled and spread onto baking sheets brush each piece with egg wash and sprinkle with coarse salt. 

Bake the pretzel bites at 450 degrees F and rotate half way through baking. Bake until they are deeply browned.

While the pretzels are baking make the dip. Start by sautéing shallots and garlic in butter.

Then add some of the champagne to deglaze and continue sautéing until the shallots are deeply caramelized.

Remove the pan from the heat and stir in the rest of the champagne. 

Add the honey and the dijon mustard and stir until it is all combined.

Serve the Soft Pretzel Bites and Champagne Honey Mustard Dip warm or at room temperature.

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