The two plans are anything but difficult to prepare after school, or fundamentally whenever you got the munchies! Yet, we should find a workable pace and chewy veggie lover pretzel chomps with a fiery maple mustard plunge.
They're scaled down bready pieces that may SEEM threatening to make, however it couldn't be simpler!
Here's a work of art, salty and flavorful pretzel nibble with a tart plunge! I ensure this will be a hit at your next mixed drink party.
- PRETZELS
- 1 pre-made ball of pizza dough
- 5 C water
- 2 tbsp baking soda
- 1 to 2 tbsp coarse sea salt
- SPICY MAPLE MUSTARD DIP
- 2 tbsp grainy mustard
- 1 tbsp prepared yellow mustard
- 1 tbsp maple syrup
- 2 tsp hot sauce
Instructions
- Boil the water with baking soda.
- Preheat oven to 450°F.
- Cut the dough in half and in half again to work with 4 smaller balls of dough.
- Roll them out with your hands on a lightly floured surface and form a 1″ wide log shape.
- Cut this into 1″ pieces. Roll them slightly between your hands to form balls.
- Once the water is at a rolling boil, place 10 to 12 balls in the water at a time. After 20 to 30 seconds, they will float to the surface. Remove them with a slotted spoon and place onto a parchment lined baking sheet.
- Add sea salt to the top immediately and create a cross slit on the top of the pretzel with a sharp pairing knife.
- Do this with all of the pretzel bites, then bake for 15 minutes until golden brown.
- Prepare the mustard dip by combining all the ingredients together in a small dish. This can be pre-made and refrigerated until you want to eat pretzels!
- These are best eaten warm immediately out of the oven with the dip on the first day of baking.
Read more our recipe Thai Green Curry Tofu #food #lunchrecipe #vegan #vegetarianrecipe #easyrecipe
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