Bavarian Pretzel Bites with Honey Mustard Dip Recipe (2024)

FAQs

What is the best mustard for pretzels? ›

Dijon mustard or a spicy brown mustard are the typical go-tos, as they add an extra kick to your pretzel snack. However, you can also get the best of both worlds by choosing a cheesy mustard dip. All you need is spicy brown mustard, a cheese spread, and Worcestershire sauce.

Lightly spray (mist) the tops of the pretzels with cool water from a distance of at least at least 18”. You don't want to soak the skin, just moisten it. LIGHTLY Sprinkle the Pretzel Salt provided to have a small amount on each pretzel. You can re-use any salt that falls off onto the sheetpan after your baking process.

Traditional Bavarian pretzels are dipped in a lye solution before they are baked. Lye, also known as sodium hydroxide, is essentially the same stuff that's used to make soap and clean drains.

Given Oktoberfest was in full swing at the time, the conversation naturally shifted to German foods and beer. To my surprise, I learned that Germans don't typically eat their pretzels with mustard like Americans. Instead, they largely reserve the condiment to meats, and in particular sausages.

7. Rold Gold Honey Mustard Pretzels. WHAT HAPPENED: For reasons that literally no one can figure out, Frito-Lay quietly pulled these off the shelves forever, and replaced them with a less-good cheddar variety.

Storage. Soft Pretzels are best eaten the same day and even better when still slightly warm. If you do have leftovers, then you can store them in an airtight container at room temperature for up to 5 days.

Fine sea salt – This is for the dough. Pretzel salt – This is for sprinkling on the pretzels before baking. I'd highly recommend ordering the pretzel salt for the most impressive pretzels possible and best flavor. If that's not an option, use coarse sea salt instead.

Pretzel salt—explained

Pretzel salt is a type of coarse long-grained salt. It is typically uniform in size with a flat, rectangular shape. These characteristics are what make them so good for pretzels as well as other types of baked goods.

Pretzels are dipped in food-grade lye before baking. It gives them a characteristic shine and flavor.

What do Germans eat with soft pretzels? ›

In Bavaria's world-famous beer gardens, pretzels are also enjoyed with obatzda, a strong, cheesy dip made with butter, hot paprika, and Camembert. Frankfurt is home to a milder, creamier version known as schneegestöber, also enjoyed with pretzels and glasses of sour flat apple cider named apfelwein.

Soft pretzels can usually be baked in 15 minutes; hard pretzels, meanwhile, must be baked for up to an hour. The longer baking time further dries out the pretzel. And, as we have discussed, the lack of moisture is what gives the hard pretzel its brittle texture.

Simply wrap all the pretzel bites tightly in foil, sealing the edges together, then place in your oven on “keep warm,” or 170F.

Mustard has a tangy taste, so a dark lager or a bock will be able to cut through that tanginess. If these are too strong for you, opt for a German Marzen. Additionally, you can never go wrong with an IPA or a brown ale. These two options work well with almost any pretzel, but especially those with cheese.

And the only thing better than a pretzel with mustard is mustard variety. Dijon. Honey mustard. Yellow mustard.

Pretzel-making remained concentrated in Pennsylvania, even after emerging as a national snack in the 1960s. The practice of spreading mustard on soft pretzels is traced to the fact that pretzels were commonly sold by hot dog vendors, who were already offering mustard.

German mustard is usually a mix of yellow and brown mustard seeds. The brown seeds make German mustard more spicy, while American mustard is usually made with just yellow mustard seeds that are not too spicy.

A hot, salty pretzel with mustard drizzled on top. Maybe it's the way the tangy bite of yellow mustard complements the slightly sweet dough. The crunch of salt between your teeth.