Vegan soft pretzel bites

Audrey Egbert

1 pre-made ball of pizza dough (or use our homemade dough recipe)

5 C water

2 tbsp baking soda

1 to 2 tbsp coarse sea salt

subheading: spicy maple mustard dip ingredients:

2 tbsp grainy mustard

1 tbsp prepared yellow mustard

1 tbsp maple syrup

2 tsp hot sauce

Boil the water with baking soda.

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.

Then 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 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 the pretzel bites and then bake in a pre-heated 450 F oven 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! They're best eaten warm.

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