Mustard Pretzel Nuggets 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.

EASY HOMEMADE SOFT PRETZEL BITES

Steps:

• In the bowl of a stand mixer fitted with the dough hook, combine the water, sugar and kosher salt. Sprinkle the yeast on top and allow it to sit for 5 minutes.
• Add the flour and butter to the bowl and mix on low until the ingredients are combined.
• Increase the speed to medium and knead the dough until it is smooth and pulls away from the side of the bowl, about 3 minutes.
• Remove the dough from the bowl. Clean the bowl, grease it with vegetable oil and return the dough to the bowl. Cover the bowl with plastic wrap and place it in a warm, dark place until it has doubled in size, about 1 hour.
• Preheat the oven to 450°F and position the oven racks in the middle two positions in your oven.
• Line two baking sheets with parchment paper then lightly oil the paper.
• In a large, heavy-bottomed stock pot, stir together the 10 cups of water and the baking soda then bring the mixture to a rolling boil.
• Turn the dough onto your work surface and divide it into 6 pieces. (Do not flour your work surface.)
• Roll each piece into a rope roughly 1-inch in diameter then cut each rope into 1-inch pieces to form the pretzel bites.
• In batches, add the bites to the boiling baking soda mixture for 30 seconds then use a slotted spoon to remove them onto the oiled baking sheets.
• Brush the bites with the egg wash and sprinkle them with kosher salt.
• Bake the bites until golden brown in color, 10 to 12 minutes, rotating the pans (between racks and turning to rotate pans) halfway through.
• Remove the soft pretzel bites from the oven and serve.
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MUSTARD PRETZEL NUGGETS

Steps:

• Preheat oven to 350°. Place pretzels in a bowl. In another bowl, mix remaining ingredients. Drizzle over pretzels; toss to coat., Spread in a greased 15x10-in. pan. Bake until lightly browned and crisp, 15-20 minutes, stirring every 5 minutes. Cool completely in pan on a wire rack. Store in an airtight container.

MUSTARD PRETZEL DIP

Steps:

• In a large bowl, combine the first 7 ingredients. Cover and refrigerate for at least 30 minutes. Serve with pretzels. Refrigerate leftovers.

PRETZEL CRUSTED CHICKEN NUGGETS SALAD

Steps:

• For the chicken: Preheat the oven to 425 degrees F. Set a wire rack in a rimmed baking sheet and spray the rack with nonstick spray. Set aside.
• Combine the mayo, mustard, Parmesan, garlic powder and a few turns of pepper in a large bowl. Add the pretzels to a separate bowl or large shallow dish. Coat the chicken all over in the mayo mixture, then the crushed pretzels, and transfer to the wire rack, spacing it out evenly. Spray the chicken with cooking spray and bake until fully cooked, with an internal temperature of 165 degrees F, 12 to 18 minutes.
• For the dressing: Combine the yogurt, Parmesan, oil, mustard, Worcestershire, pepper, salt, garlic, lemon juice and zest in a bowl and adjust the seasoning as needed.
• For the salad: Toss together the kale, Parmesan and radishes in a large bowl. Top with the avocado slices, chicken and more shaved Parm as desired.

HOMEMADE HARD PRETZELS

Steps:

• Combine the warm water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the sides of the bowl, approximately 4 to 5 minutes. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.
• Preheat the oven to 350 degrees F.
• Line 4 half sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside.
• Place enough water into a large roasting pan to come 1/3 of the way up the sides of the pan and bring to a boil over high heat.
• In the meantime, turn the dough out onto a slightly oiled work surface and divide into 1-ounce portions, approximately 36 pieces. Roll out each piece of dough into a 14 to15-inch long stick and place on the sheet pans, 1/4-inch apart. Cover the dough not being used with a slightly damp towel to help prevent drying out.
• Gently place 6 to 8 pretzels at a time into the water for 30 seconds. Remove the pretzels back to the sheet pan, brush with the beaten egg yolk and water mixture and sprinkle with the pretzel salt. Bake until golden brown in color and hard, approximately 55 to 60 minutes. Transfer to a cooling rack for at least 20 minutes before serving. Store in an airtight container for up to 1 week.

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.