Pretzel Bites with Mayo-Free Honey-Mustard Dipping Sauce

Pretzel Bites

Currently I’m obsessed with Pretzel Bites. Actually, my whole household is obsessed with them. And, I don’t use the term obsessed lightly. I’ve made this recipe several times and each time, they’re gone within an hour. One hour!!! Seriously.

Pretzel Bites

This recipe comes courtesy of Two Peas & Their Pod and it’s absolutely perfect as is.

As for the dipping sauce, honestly they pretzel bites are so good they don’t even need one. However, I’m partial to honey-mustard with Pretzels, so that’s the sauce I chose to pair mine with. Enjoy!


Pretzel Bites (original recipe: Two Peas & Their Pod “Soft Pretzel Bites“)
Makes 36-40 bites (original recipe makes twice as many)

3/4 cup warm water

1 tbsp light brown sugar

1/2 package active-dry yeast (1 1/8 tsp)

1.5 oz melted butter (approx 2 1/2 tbsp)

1 1/4 tsp kosher salt

2 1/2 cups all-purpose flour

Vegetable Oil

1/3-1/2 cup baking soda

1 whole egg, lightly beaten

Pretzel Salt (or other coarse salt)

  1. In the bowl of an electric mixer fitted with the dough hook attachment, combine the water, sugar, yeast and butter. Allow to sit 5-10 minutes until foamy.
  2. Add the salt and flour and mix on low until combined.
  3. Turn the mixer speed up to medium and continue mixing until the dough becomes smooth and pulls away from the sides of the bowl. If the dough seems too sticky, add more flour 1 tbsp at a time.
  4. Lightly coat the inside of a medium-sized bowl with the oil. Set aside.
  5. Gently knead the dough into a ball and place in the oiled bowl. Brush the top of the dough with a little oil. Cover with plastic wrap and set aside in a draft-free area for 1 hour or until doubled in size.
  6. Once your dough is doubled, position a rack in the middle of the oven and preheat it to 425˚F. Line a baking sheet with parchment paper or silpat. Lightly spray with cooking spray and set aside.
  7. Cut the dough into 4 equal pieces. Form each piece of dough into a long rope (17-20 inches long) and cut the rope into 1 inch bites. (Tip: You can use your thumb, from tip to first knuckle, to measure out the pieces.) Set the bites aside.
  8. Bring approximately 2-3 quarts of water to a boil. When the water is boiling, carefully and slowly add the baking soda (too much at once, the water will boil over, and you’ll have a big mess on your hands… spoken from experience). Boil 12-15 bites at a time for 30 seconds, removing them from the water with a slotted spoon, and placing them on the prepared baking sheets. When they cool down enough, you can arrange them on the sheet so that they’re not touching but are close. That way you should be able to fit all the bites onto 1 sheet.
  9. Brush the tops of the pretzel bites with the beaten egg and sprinkle salt all over them.
  10. Bake for 15-18 minutes, rotating the sheet tray at least once during baking. Keep a close eye on them after about 10-12 minutes as they’ll start darkening up very fast and you don’t want them to burn.
  11. Allow to cool for 5 minutes in the sheet tray. Then, being very careful (they’ll still be super hot), remove them from the pan and allow to cool on a cooling rack for 10-15 minutes. Dig in and enjoy them while they’re still warm!

Mayo-Free Honey-Mustard Dipping Sauce:

Yellow Mustard

Dijon Mustard


Optional – olive oil or greek yogurt

In a small bowl combine in equal parts, the yellow mustard, dijon mustard and honey. Stir and dip to your hearts content! If you prefer a more liquid dip, add some olive oil or greek yogurt until you reached desired flavor/consistency.

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