Dots Honey Mustard Pretzels Recipes

HONEY MUSTARD PRETZELS

Steps:

• Preheat the oven to 250 degrees.
• Melt the butter, add the honey, dijon mustard, onion powder, garlic powder and dried mustard. Whisk to combine.
• Place pretzels in a large bowl. Pour the sauce over the pretzels and stir gently to coat evenly.
• Place pretzels on a large baking sheet in a single layer and bake at 250 degrees for 1 hour, stirring every 15 minutes.
• Remove from the oven, allow cooling then separate the ones that stuck together and serve.

SOFT PRETZEL STICKS WITH HONEY MUSTARD DIPPING SAUCE

Steps:

• Whisk together mayonnaise, Dijon mustard, honey, and yellow mustard in a small bowl, and store in the refrigerator while preparing pretzel sticks.
• Mix yeast and brown sugar in a small bowl; add warm water, and whisk until sugar dissolves. Let stand until foamy, about 5 minutes.
• Mix flour and salt together in a bowl of a stand mixer fitted with a dough hook attachment. Add canola oil and gradually pour in the yeast mixture, kneading until smooth and silky, 4 to 5 minutes. If the dough is very sticky, knead in more flour.
• Shape dough into a ball and transfer to a large greased bowl. Cover with plastic wrap and let rise until doubled in volume, about 45 minutes.
• Punch down the dough and turn out onto a lightly floured surface. Flatten into a rectangle and cut into 12 equal pieces. Roll each piece into a stick about 7 inches long. Place sticks on a baking sheet lined with parchment paper; let rest uncovered for about 25 minutes.
• Preheat the oven to 450 degrees F (230 degrees C).
• Pour about 5 quarts of water in a large, deep pot; stir in baking soda. Bring to a boil, then reduce heat to medium. Carefully place pretzel sticks in the simmering water in batches for 30 seconds, flipping after 15 seconds. Remove from water and let drain on paper towels.
• Transfer the sticks back to the baking sheet. Brush lightly with butter and sprinkle with coarse sea salt.
• Bake in the preheated oven until golden brown, 7 to 10 minutes. Serve warm or at room temperature with the honey mustard dipping sauce.

DOT'S HONEY MUSTARD PRETZELS

Steps:

• Preheat smoker or oven to 250 degrees F. Melt butter in the microwave, then add honey to that bowl and microwave again for 30 seconds or until warmed. Add all other ingredients into that bowl and whisk together.
• Pour pretzels into a bowl and pour this mixture on top. Toss together until nicely coated. Pour on to a large baking sheet lined with parchment paper and spread out as much as possible so they overlap the least.
• Lay on grate in smoker or on middle shelf in oven and cook for 30 minutes. Move them around halfway thru with a spatula to rotate. Take out, cool, taste and add salt if desired and enjoy.

PRETZEL-CRUSTED CHICKEN FINGERS WITH HONEY MUSTARD DIPPING SAUCE

Steps:

• For the dipping sauce: Whisk together both mustards with the brown sugar, honey and lemon juice in a small bowl. Cover and set aside until ready to use.
• For the chicken fingers: Pulse the pretzels in a food processor until finely ground but pea-sized bits remain. Transfer to a medium bowl and stir in the ranch dressing mix or onion powder and garlic powder and 1 teaspoon salt.
• Beat the eggs with 1 teaspoon salt and a few grinds of black pepper in another medium bowl.
• Whisk the flour with 1 tablespoon salt and a few grinds of black pepper in a third medium bowl.
• Set a wire rack in a rimmed baking sheet. Dredge 1 chicken piece at a time in the seasoned flour, shaking off the excess, then dip into the egg to evenly coat, and finally evenly coat in the pretzel crumbs. Transfer to the prepared wire rack.
• Heat 1/2 inch oil in a 12-inch cast-iron skillet over medium-high heat. Test the temperature of the oil by dropping a pinch of leftover flour in the oil. When it sizzles and rises to the top, the oil is ready for frying. Add half of the chicken to the skillet and fry until golden brown, flipping once, 1 1/2 to 2 minutes per side. Transfer with tongs to a paper towel-lined plate. Season with a sprinkle of salt. Repeat the frying process with the remaining chicken.
• Serve the chicken fingers warm with the mustard dipping sauce.

GLAZED HONEY MUSTARD PRETZELS

Steps:

• Preheat oven to 250 degrees.
• Spray a large roasting pan with non-stick cooking spray and put pretzels in it.
• Combine margarine, mustard, honey, garlic salt and onion powder.
• Microwave or heat on stove until hot.
• Drizzle over pretzels while stirring carefully to coat well.
• Bake for one hour, stirring every 15 minutes.
• Pour out onto waxed paper and quickly separate into a single layer.
• Cool completely.
• Store in sealed bag or container.

MUSTARD PRETZELS

Steps:

• Preheat oven to 400F.
• Spray large baking pan with nonstick coating.
• Arrange pretzels in the pan.
• In a small bowl, mix prepared mustard, honey, vinegar and dry mustard.
• Slowly pour over pretzels, stirring to coat.
• Spread out pretzels so they are in one or two layers.
• Bake 8-10 mins, stirring once, or til they begin to brown.
• Cool the pan on a wire rack til they begin to crisp.
• They will keep at room temperature for 1-2 weeks.

HONEY MUSTARD PRETZELS

Steps:

• Preheat oven to 325°F Line two large baking sheets with foil.
• Combine all ingredients except pretzels in a small saucepan; heat over medium heat just until melted, stirring to combine.
• Combine mustard mixture and pretzels in a very large bowl, working in batches if necessary. Toss to coat evenly. Transfer pretzels to prepared baking sheets; arrange in an even layer.
• Bake until golden, about 30 minutes, tossing occasionally. Cool completely and serve. Store in sealed jars or bags.