Soft, salty homemade pretzel bites with Golden Heat Hot Honey Mustard for dipping. Perfect with a cold beer.
Serves: 6 | Prep: 30 min + 1 hr rising | Cook: 15 min
Ingredients
- 3 cups plain flour
- 2 tsp instant dried yeast
- 1 tsp sugar
- 1 tsp salt
- 1 cup warm water
- 30 g butter, melted
- ⅓ cup baking soda (for the water bath)
- 1 egg, beaten
- Flaky sea salt
- ½ cup The Flavorsmith Golden Heat Hot Honey Mustard, to dip
Method
- Mix the flour, yeast, sugar and salt. Add the warm water and butter and knead 5 minutes until smooth. Cover and rise 1 hour.
- Heat the oven to 220°C and line two trays with baking paper.
- Roll the dough into 2 cm-thick ropes and cut into 3 cm pieces.
- Bring 8 cups of water and the baking soda to the boil. Boil the bites in batches for 30 seconds, then lift onto the trays.
- Brush with egg and sprinkle with flaky salt.
- Bake 12–15 minutes, until deep brown. Serve warm with Golden Heat.
Chef's tip: The baking soda bath is what gives pretzels their chewy, mahogany crust — don't skip it.