Blue Flame Kitchen: A quick recipe for pretzel bites with a spicy mustard sauce

Warm, chewy Pretzel Bites are perfect for munching.

Warm, chewy Pretzel Bites are perfect for munching. These can be made ahead of time and frozen, so you only need to pop them in the oven to reheat. Our Spicy Mustard dipping sauce is the perfect match for the Pretzel Bites.

PRETZEL BITES WITH SPICY MUSTARD

4 cups all-purpose flour

2 pkgs (8 g each) instant yeast

1 tsp salt

1 tsp granulated sugar

1 1/4 cups warm water (100 – 110°F)

3 tbsp salted butter, softened

Canola oil (for oiling bowl)

8 cups water

1/2 cup baking soda

1 1/2 tbsp coarse salt

Spicy Mustard (recipe below)

1. Place flour, yeast, 1 tsp salt and sugar in a stand mixer fitted with a flat beater. Using low speed, beat until combined.

2. Add 1 1/4 cups warm water. Using low speed, beat just until dough comes together. Dough will be dry.

3. Change stand mixer attachment to a dough hook. Add butter. Using low speed, beat until dough is smooth and elastic, about 6 minutes. Dough will be firm.

4. Transfer dough to an oiled bowl; turn dough to coat with oil. Cover with plastic wrap. Let dough rise in a warm draft-free place until doubled in volume, about 30 minutes.

5. Uncover dough. Working quickly, divide dough into eight pieces. Roll each piece into a 12-inch rope. Cut each rope into one-inch pieces.

6. Place dough pieces in a single layer on trays. Refrigerate, uncovered, for 1 hour.

7. Preheat oven to 425°F.

8. Meanwhile, bring 8 cups water to a boil in a Dutch oven. Gradually stir in baking soda.

9. Cook dough pieces in batches in boiling water mixture for 20 seconds per batch. Remove dough pieces with a slotted spoon and transfer them to nonstick foil-lined rimmed baking sheets. Sprinkle with coarse salt.

10. Bake until golden brown, about 15 to 17 minutes. May be frozen.

11. Serve with Spicy Mustard. Makes 8 dozen.

Spicy Mustard

1/2 cup yellow mustard

1 tsp liquid honey

1 tsp Sriracha sauce

1. Combine all ingredients until blended. Refrigerate until serving. Makes 1/2 cup.

ATCO Blue Flame Kitchen’s column on healthy eating for busy families runs Thursdays in the Red Deer Advocate.

Just Posted

Most surveyed Innisfail residents give urban chickens the thumbs up

Town of Innisfail will discuss whether to allow backyard chickens on Monday

Second attempted ATM theft at Red Deer IGA

Anyone with information is asked to contact RCMP

City businesses must have licences

Businesses can apply through new system online called MyLicence

Solar panels installed on city bus station

$550,000 project will generate power for city

WATCH: Two weeks away from Canadian Finals Rodeo in Red Deer

In just two weeks, Ponoka’s Shayna Weir will compete with the best… Continue reading

Hi Mickey, ‘Bye Mickey: 6 Disney parks on 2 coasts in 1 day

ORLANDO, Fla. — Heather and Clark Ensminger breathed sighs of relief when… Continue reading

Court weighs ‘Apprentice’ hopeful’s suit versus Trump

NEW YORK — President Donald Trump’s lawyers hope to persuade an appeals… Continue reading

StarKist admits fixing tuna prices, faces $100 million fine

SAN FRANCISCO — StarKist Co. agreed to plead guilty to a felony… Continue reading

Annual pace of inflation slows to 2.2 per cent in September: Statistics Canada

OTTAWA — The annual pace of inflation slowed more than expected in… Continue reading

Jury finds Calgary couple guilty in 2013 death of toddler son

CALGARY — A jury has convicted a Calgary couple in the death… Continue reading

Study of U.S. hospital figures links pot use with increased risk of stroke

MONTREAL — New research is being presented at a conference in Montreal… Continue reading

Leon Draisaitl has overtime winner as Edmonton Oilers down Boston Bruins 3-2

EDMONTON — Connor McDavid set up Leon Draisaitl for the overtime winner… Continue reading

Edmonton girl guide sells out of cookies in front of cannabis store on first day

EDMONTON — She’s being called one smart cookie. As people lined up… Continue reading

Most Read