Bavarian Pretzel Bites with Honey Mustard Dip Recipe (2024)


By Alisa Fleming on Alisa's Favorite Dairy-Free Recipes, Bread, Dairy-Free Recipes, Dairy-Free Snack Recipes

These Bavarian pretzel bites were my first foray into homemade pretzels, and I wasn’t disappointed.The recipe was submitted by Katherine as a Savory entry in the BIGSnackable Recipe Contest(entries are now closed, but the winners will be announced on that post!).

The contestisa celebration ofour newFREE Snackable eBook with delicious, original Sweet, Savory and Sippable Dairy-Free Recipes. Download and enjoy it now via PDF, iTunes, Kindle, Kobo or Google Play:

Bavarian Pretzel Bites with Honey Mustard Dip Recipe (2)To qualify for the contest, this recipe for Bavarian Pretzel Bitesuses Almond Milk Beverageand the Honey Mustard Dip uses Coconut Milk Yogurt, both from So Delicious Dairy Free.

Alisa’s Notes

Since I have tested and approved this recipe for Bavarian Pretzel Bitesas one I would repeat, I’ve added it to the “Alisa’s Recipes” section.Here are my personal notes on the recipe:

Bavarian Pretzel Bites with Honey Mustard Dip Recipe (3)Whole Grain: Katherine’soriginal recipe used just all-purpose flour, but to qualify for snacking, we tested all baked savories with whole grain flour, too. Theall-purpose tastes much more authentic and is more tender, but I also enjoyed these when made with white-wheat flour which is 100% whole grain, but softer than standard red hard wheat flour.That said, wheat dough can be a little more stubborn, and the pretzel bites won’t keep as long. To remedy this, I recommend replacing up to 1/4 cup of the flour with wheat gluten when using a whole wheat flour.

No Rise! I love that this recipe can be made relatively quickly. Like pizza dough, these pretzel bites can be baked up right after the dough is prepared and shaped.

Delightful Dip:I don’t usually like yogurt of any kind in dips, but this combination really worked. It’s a nice sweet contrast to the pretzel bites, and leftovers can even be used as a veggie dip or salad dressing.

Bavarian Pretzel Bites with Honey Mustard Dip Recipe (4)

Special Diet Notes: Bavarian Pretzel Bites with Honey Mustard Dip

By ingredients this recipe is dairy-free / non-dairy, peanut-free, optionally soy-free, vegan / plant-based, and vegetarian.

For nut-free pretzel bites, you can substitute coconut milk beverage for the almond milk beverage.

For egg-free pretzel bites, use an egg yolk substitute, such as Vegg, or swap in about 1 tablespoon vegan mayonnaise, dairy-freeyogurt, banana, or mashed pumpkin – yes, all should work just fine! For the egg white, simply use additional milk beverage to “wash” the pretzel bites.

For veganpretzel bites,follow the egg-free substitutions and also use agave nectar in place of the honey in the dip.

Bavarian Pretzel Bites with Honey Mustard Dip

Prep time

Cook time

Total time

Author: Katherine

Serves: 60 pretzel bites


Bavarian Pretzel Bites

  • 1½ cups lukewarm So Delicious Dairy Free Original Almond Plus Milk Beverage
  • 1 package (2¼ teaspoons) active dry yeast
  • 4½ cups all-purpose flour or white-wheat flour (see Alisa's Notes above)
  • 2 tablespoons light brown sugar
  • 2 teaspoons table salt
  • 1 large egg, separated (see Special Diet Notes above for vegan option)
  • ¼ cup non-hydrogenated shortening or coconut oil, melted
  • 2 tablespoons baking soda
  • Kosher salt, for sprinkling

Honey Mustard Dip


For the Bavarian Pretzel Bites

  1. Preheat the oven to 400ºF and line two baking sheets with parchment paper or silicone baking mats.
  2. In a small bowl, whisk the milk beverage and yeast together and let stand for 5 minutes.
  3. Using standard mixer with a dough hook, combine the flour, brown sugar, and table salt. Mix in the egg yolk, shortening, and yeast mixture on low speed until dough is smooth and elastic, about 5 to 7 minutes. If preparing the dough by hand, stir the ingredients together and kneed the dough until smooth and elastic, about 5 minutes. Let the dough rest for 5 minutes.
  4. In a large, shallow baking dish, combine the baking soda with 2 cups of warm water.
  5. On a lightly floured work surface, divide the dough into 6 pieces. Using your hands, roll each piece into a thick rope. If the dough springs back too much, let it rest for a few more minutes.
  6. Dip each piece into the baking soda mixture for 30 seconds, then cut each piece into 10 pretzels, and put them on the prepared pans.
  7. In a small bowl, beat the egg white with 1 tablespoon of water.
  8. Brush the pretzels with the egg white mixture, sprinkle with kosher salt, and bake until deep golden, about 12 to 15 minutes.

For the Honey Mustard Dip

  1. Whisk all of the ingredients together in a medium-bowl until well blended.
  2. Serve with the Bavarian Pretzel Bites.
Bavarian Pretzel Bites with Honey Mustard Dip Recipe (2024)


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.

What makes a Bavarian pretzel different? ›

These authentic Bavarian pretzels are different than their American counterpart soft pretzels because they are dipped in a more traditional lye mixture. In fact, the German name for these pretzels laugenbrezel literally translates to “lye pretzels.”

What are pretzels called in Bavaria? ›

Depending on the dialect, pretzels are called Brezel (High German), Brezn (in Bavaria and Austria), Bretzel (in Switzerland) or one of many similar names, based on the region.

Why do pretzels and mustard go together? ›

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.

Do Germans put mustard on pretzels? ›

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.

What happened to honey mustard pretzels? ›

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.

What is the secret ingredient which makes a pretzel taste like a pretzel? ›

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

What is the secret ingredient in pretzels? ›

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. It can even dissolve glass.

What is the difference between German pretzels and Bavarian pretzels? ›

The ideal soft pretzel, as served in Germany, has a dark golden brown, crispy, salty crust, and inside a soft dough. It has a plump “body” and thin, crispy (not dry) crossed “arms.” In the lower parts of Bavaria a popular variety is known as a white pretzel, which is sprinkled with pretzel salt and caraway seeds.

What is a good dip for pretzels? ›

A classic pick is a beer cheese dip. Combine cheddar cheese, cream cheese for creaminess, and 1/2 to 3/4 cups of beer depending on if you're looking for a thinner or thicker dip. Or try this Gouda-infused version.

What do Germans eat with 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.

What is the religious meaning of the pretzel? ›

Christian Roots

They believe the pretzel shape represents the holy trinity, the three holes representing the Father, the Son, and the Holy Spirit. Soft pretzels using a simple recipe of only flour, water, and salt were used during Lent when Christians were not permitted to eat eggs, lard, or any dairy products.

Why do Germans eat pretzels? ›

In the centuries following, the pretzel made its way into history books and European culture. By 1440 the pretzel's form was a symbol of good luck, long life and prosperity. By 1450, Germans ate pretzels and hard-boiled eggs for dinner on Good Friday – the day of fasting.

Can dogs eat pretzels? ›

Regardless of what kind of pretzel you get, they will be high in salts and sugars which can be problematic for a dog's digestive system. Being that pretzels contain a lot of carbs as well; dogs shouldn't be fed pretzels at all.

Why do people eat pretzels when drinking? ›

Salted snacks peanuts, pretzels are served in bars to get the customers to drink more , increases your thirst. Why do they serve peanuts at bars? For two reasons - it costs them next to nothing and it's heavily salted. A smart move for an establishment that sells drinks.

Is yellow mustard good on pretzels? ›

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

What's the difference between German mustard and yellow 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.

Is it normal to put mustard on a pretzel? ›

mustard on pretzels. I was born in Philadelphia (the pretzel capital of the U.S.), where dipping a soft pretzel into mustard or squirting some on top is a daily occurrence. You will often see people walking down the street, munching on a pretzel with a big glob of mustard dripping from their chin.

What type of mustard is good for a rub? ›

Apply a generous coat of regular yellow mustard to all sides of the meat, then liberally sprinkle on your favorite rub. You can use a fancier mustard, if you like, but it won't make a discernable difference to the flavor of the meat.


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