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Soft Pretzel Sticks
Serves 2 | with Honey-Mustard Dipping Sauce
Nothing beats a soft, warm pretzel straight from the oven, especially when it's homemade! These easy German-style pretzel sticks come together in no time and are paired with a sweet and zippy honey-mustard dipping sauce. Prosit!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
340 g
Pizza Dough
(Contains Wheat)
4 tbsp
Baking Soda
1 unit
Egg
(Contains Egg)
2 tbsp
Mayonnaise
(Contains Egg, Mustard)
2 tbsp
Honey
2 tbsp
Whole Grain Mustard
(Contains Mustard)
1 tsp
Flaky Salt
1 tbsp
White Wine Vinegar
(Contains Sulphites)
Not included in your delivery
1 tsp
Oil*
Nutrition Values
Utensils
Instructions
Before starting, remove pizza dough from the fridge and rest in a warm spot for 20 min. Preheat the oven to 425 °F. Wash and dry all produce. Add 6 cups water and baking soda to a large pot. Bring to a boil over high heat. Meanwhile, lightly oil a clean work surface. Divide dough in half. Use both hands to roll each piece of dough into a 24-inch-long rope. (NOTE: If the dough springs back when rolled, leave it to rest for 10 min to relax before rolling again.) Cut each rope into three 8-inch-long pieces. (NOTE: Don’t worry if dough pieces shrink when cut into pieces.)
Add egg and 1 tsp water to a small bowl. Beat until combined, 30 sec. Line a baking sheet with parchment paper. Working in 2 batches, add half the pretzel sticks to the boiling water and cook for 1 min. Using a slotted spoon, gently remove pretzel sticks, letting any excess liquid drip off, then place on the prepared baking sheet. Brush pretzel sticks with beaten egg, then sprinkle with flaky salt. Bake in the top of the oven, rotating the sheet halfway through, until golden-brown, 14-16 min.
Meanwhile, stir together honey, mayo, mustard and 1/2 tsp vinegar in another small bowl.
Transfer pretzel sticks to a plate. Serve honey-mustard sauce on the side for dippin
