These honey whole wheat pretzel bites are tasty and easy to make. Combined with a classic cheese dip, mustard and veggies they make a healthy and beautiful spread for any entertaining. The dough can be made the day before and left to rise overnight, so you don’t have to do all the prep on the day of your event.
1 1/2 cups warm water
2 tablespoons honey
1 package active dry yeast
3 ounces unsalted butter melted
2 teaspoons salt
2 1/2 cups whole wheat flour
2 to 2 ½ cups all purpose flour
Vegetable oil spray
For Boiling the Pretzel Bites
3 quarts water
1/3 cup baking soda
For Garnish Before Baking
1 egg beaten
Coarse sea salt
Put the water, sugar, yeast, and melted butter in the bowl of a stand mixer and mix with the dough hook on low speed until combined. Let the mixture sit for 5 minutes to allow the yeast to activate.
Add the salt and flour and mix on low speed until combined. Knead the dough on medium for 4-5 minutes until the dough begins to form a ball. Add flour a spoonful at a time if the dough is too sticky.
Flour a cutting board and knead the dough by hand for 2-3 minutes and shape into a ball.
Lightly oil the dough and place it in a bowl, cover and let the dough rise in a warm spot until doubled in size. (If you make this the day before – cover in plastic and pop it in the fridge. An hour before you want to bake the bites, bring the dough out and let it come up to room temperature)
When the dough has doubled, preheat the oven to 400 degrees. Line a large baking sheet with baking paper and lightly oil the paper.
Punch the dough down and divide it into 8 equal pieces. Roll each piece into a long rope approximately 1 inch by 20-24 inches, then cut the dough into 1 inch bites.
In a large pot bring the water to a boil, add the baking soda very slowly ( it can boil over- so take your time) .
Add the bites in batches to the boiling water for 30-45 seconds, remove from water with a slotted spoon and drain well. Place the bites on the baking sheet and and keep them well spaced. Brush with beaten egg and sprinkle liberally with coarse sea salt, bake for 12 to 15 minutes , reduce heat to 325 degrees and bake for an additional 10-12 minutes until golden and cooked through. Allow to cool on a baking rack before serving.
CLASSIC CHEESE DIP
1 Tablespoon each butter and ap flour
½ cup of milk
8 ounces of grated cheddar
Salt and pepper to taste
Pinch of cayenne
Combine the butter and flour in a small saucepan, until the flour is golden, whisk in milk and bring to a simmer. Add cheese and whisk until all the cheese is incorporated and the sauce is creamy. Add cayenne, and salt and pepper to taste.
Serve Pretzels with classic mustard, cheese dip, add fresh veges to make a fun colorful, flavor filled platter.
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