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Pretzel Bites with Honey Mustard Dip by the Redhead Baker
Ingredients
  • subheading: For the pretzels:
  • 1 ½ cups lukewarm water
  • 2 ¼ tsp instant yeast
  • 1 tsp table salt
  • 1 tbsp packed dark brown sugar
  • 1 tbsp unsalted butter, melted and cooled slightly
  • cups At least 4 all-purpose flour, 17 oz
  • ½ cup baking soda
  • 1 large egg, beaten
  • 1 tbsp water
  • 2 tbsp unsalted butter, melted
  • Pretzel salt or coarse sea salt for sprinkling
  • subheading: For the honey mustard dip:
  • ¾ cup dijon mustard
  • ¾ cup honey
  • 2 tbsp mayo
  • 1 tbsp lemon juice
  • salt and pepper to taste
Steps
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