Homemade Pretzels and Pretzel Bites are a favorite treat for our family. We make them twice a year during a special weekend we spend watching and listening to General Conference from our church. My kids never let me forget the fact I need to make a large batch of these pretzel bites for this time of year. We gobble them up so fast you’ll want to make sure you make plenty! These pretzel bites are so chewy, tender, soft, squishy and perfection. Dip them in the mustard sauce below, in ranch, in cheese sauce or in cinnamon/sugar. No matter how you serve them, they will disappear right before your eyes.
This batch is a triple batch because that’s how many my family needs. Feel free to cut back the recipe as needed–but I promise, you will want them all! 🙂
Mustard Ranch Dipping Sauce
Ingredients
- 1/4 cup mayonnaise
- 1/4 cup Dijon mustard
- 1 package dry ranch seasoning mix
- Dash salt & pepper to taste
Instructions
- Mix all of the ingredients together in a bowl. Keep in the fridge until ready to serve.
Use the same dough recipe to make large, chewy pretzels. Use the same method as the bites, just roll the dough out into a long strip and twist the pretzel into a pretzel shape. Dip in the baking soda and bake as normal.
With the pretzel bites, we serve them with this Mustard Ranch Dipping Sauce. My friend made this for us the other day and it was so good we had to make it again with these pretzels. It was so good we even dipped dry, store-bought pretzels in it and it was even great. I used the leftover mustard sauce on sandwiches for the next couple days and it was awesome. Really, I’m sure a lot of things would be great in this sauce 😉 Enjoy!
Ingredients
- 3 Tbs. active dry yeast
- 1/4 cup sugar
- 3 cup hot water
- 7 to 7 1/2 cup flour
- 1 1/2 tsp. salt
- 1 Tbs. lemon juice
Instructions
- In a mixer bowl and with a dough hook, add the hot water, yeast, sugar and lemon juice and let sit for 5 minutes. Once the mixture is bubbly, add the flour one cup at a time as well as the salt. Knead the dough for 5 minutes until the dough starts to pull away from the edge of the bowl. Cover the bowl with a towel and let rest until doubled in size (about 1 hour).
- Preheat your oven to 500°F. Prepare two baking sheets by lining them with parchment paper or lightly greasing them.
- Transfer the dough to a lightly greased work surface, and divide it into eight strips of equal length. Allow the pieces to rest, uncovered, for 5 minutes. While the dough is resting, combine the 1/2 cup warm water and the baking soda in a liquid measuring cup (deep enough to dip the pretzel bites into). Make sure the baking soda is thoroughly dissolved.
- Cut each strip of dough into 6-8 pieces, about 1 to 1 ½ inches in width. You don’t have to be completely exact, just eyeball it. Dip each pretzel bite in the baking soda solution (this will give the pretzels a nice, golden-brown color), and place them on the baking sheets. Sprinkle them lightly with coarse, kosher, or pretzel salt. Allow them to rest, uncovered, for 10 minutes. Bake the pretzels for 7-8 minutes or until they’re golden brown. Bake one sheet at a time. Remove the pretzels from the oven, and brush them thoroughly with the melted butter.
