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 BIG Snackable Recipe Contest (entries are now closed, but the winners will be announced on that post!).
The contest is a celebration of our new FREE 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: www.godairyfree.org/snackable-ebook
To qualify for the contest, this recipe for Bavarian Pretzel Bites uses Almond Milk Beverage and the Honey Mustard Dip uses Coconut Milk Yogurt, both from So Delicious Dairy Free.
Since I have tested and approved this recipe for Bavarian Pretzel Bites as one I would repeat, I’ve added it to the “Alisa’s Recipes” section. Here are my personal notes on the recipe:
Whole Grain: Katherine’s original recipe used just all-purpose flour, but to qualify for snacking, we tested all baked savories with whole grain flour, too. The all-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.
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-free yogurt, 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 vegan pretzel bites, follow the egg-free substitutions and also use agave nectar in place of the honey in the dip.
- 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
- ⅔ cup So Delicious Dairy Free Unsweetened Cultured Coconut Milk
- 3 tablespoons Dijon mustard
- 3 tablespoons honey
- 1 teaspoon lemon juice
- Preheat the oven to 400ºF and line two baking sheets with parchment paper or silicone baking mats.
- In a small bowl, whisk the milk beverage and yeast together and let stand for 5 minutes.
- 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.
- In a large, shallow baking dish, combine the baking soda with 2 cups of warm water.
- 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.
- 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.
- In a small bowl, beat the egg white with 1 tablespoon of water.
- Brush the pretzels with the egg white mixture, sprinkle with kosher salt, and bake until deep golden, about 12 to 15 minutes.
- Whisk all of the ingredients together in a medium-bowl until well blended.
- Serve with the Bavarian Pretzel Bites.
I’m German (from Bavaria) so I’m picky when it comes to Pretzles. I never tried to make Pretzles myself until I saw this recipe and thought “Well that sounds easy enough for someone who is not a great cook!” These turned out very yummy!
Fantastic to get a good review from a Bavarian pretzel expert! Thanks for sharing your feedback Sanna.
Yum! Being from the Philadelphia area I’m all about soft pretzels. I love that these are so much healthier than what I see for sale all around the city!
holy moly! pardon my drool, but these are my fav! The dip alone –> I NEED
My man and I tend to have this tradition of making pretzels on snow days from work – I’ll have to try this recipe out next time! Winter will be here soon enough!
That sounds like an amazing tradition!
I LOVE pretzels, we both do… I may try the egg free / vegan option soon…