Soft Pretzel Bites with Honey Mustard Dip

Prep Time:45

Cook Time:15

Rise Time:1

Total Time:2

Servings: pretzel bites

Activate Yeast: In a large bowl, combine warm water (90-110°F), sugar, and yeast. Stir and let sit 10 minutes until foamy.
Make Dough: Add flour, salt, melted butter, and dill to the yeast mixture. Mix until shaggy, rest 15-20 minutes, then knead on a lightly floured surface for 3-4 minutes until smooth. Place in an oiled bowl, cover, and let rise 1 hour until doubled.
Prepare Dip: While dough rises, mix mustard, honey, lemon juice, chives, and salt in a small bowl. Set aside.
Preheat and Prep: Preheat oven to 425°F. Line two baking sheets with parchment paper. In a large pot, combine 10 c. cold water and ⅔ c. baking soda, stir to dissolve, and bring to a boil. Beat 1 egg yolk with 1 Tbsp. water for egg wash; set out coarse salt.
Shape Bites: Punch down dough, divide into 4 pieces. Lightly dust counter with flour, roll each piece into a 1-inch thick rope, and cut into 1-inch bites with a bench scraper (yields 40-50 pieces).
Boil Bites: Boil bites in the baking soda water for 30 seconds per batch. Remove with a slotted spoon and place on prepared baking sheets.
Add Toppings: Brush bites with egg wash and sprinkle with coarse salt to taste.
Bake: Bake at 425°F for 12-15 minutes until golden brown, rotating trays halfway for even baking.
Serve: Serve warm with honey mustard dip. To reheat, bake at 325°F for 5-7 minutes (don’t microwave, as they’ll dry out).

Dough Rest: The 15-20 minute rest before kneading helps gluten develop, making the dough easier to work with and reducing kneading time.
Mess-Free Boiling: Adding baking soda to cold water prevents fizzing and splattering—safer and cleaner for beginners.
Storage: Store leftovers in an airtight container at room temperature for up to 2 days; reheat in the oven to maintain softness.