Soft Pretzel Bites with Champagne Honey Mustard Dip
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Add the yeast and some of the sugar to 110 degree F water and let it get frothy.
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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.
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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.
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Cover the bowl and allow the dough to rise for 2 hours or until doubled in size.
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Deflate the dough onto a lightly floured surface and cut into 8 roughly equal pieces.
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Use your hands to roll one of the dough balls into a 16 inch rope.
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Cut the rope into 1 inch pieces. Lightly toss the dough pieces in flour and move to a parchment-lined baking sheet.
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Continue until all of the dough is cut into 1 inch pieces and on the baking sheet.
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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.
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When all of the dough is boiled and spread onto baking sheets brush each piece with egg wash and sprinkle with coarse salt.
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Bake the pretzel bites at 450 degrees F and rotate half way through baking. Bake until they are deeply browned.
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While the pretzels are baking make the dip. Start by sautéing shallots and garlic in butter.
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Then add some of the champagne to deglaze and continue sautéing until the shallots are deeply caramelized.
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Remove the pan from the heat and stir in the rest of the champagne.
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Add the honey and the dijon mustard and stir until it is all combined.
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Serve the Soft Pretzel Bites and Champagne Honey Mustard Dip warm or at room temperature.
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