“Vegan German Pretzel Bites with Creamy Dill Mustard Sauce”

Allergens

Wheat, Soy (in mayonnaise)

Ingredients

• 1 1/2 cups warm water
• 2 tsp sugar
• 1 packet (7g) active dry yeast
• 4 cups all
• purpose flour, plus more for kneading
• 2 tsp salt
• 2 tbsp canola oil
• 1 cup baking soda
• 10 cups water
• 1 tbsp coarse pretzel salt For the Creamy Dill Mustard Sauce:
• 3/4 cup vegan mayonnaise
• 2 tbsp spicy brown mustard
• 1 tbsp fresh dill, finely chopped
• 1 tbsp lemon juice
• Salt and pepper to taste

Instructions

1. In a large bowl, combine warm water, sugar, and yeast. Stir until dissolved and let sit for 5 minutes or until frothy.
2. Add flour, salt, and canola oil to the yeast mixture. Mix until a soft dough forms. Knead the dough on a floured surface for 5 7 minutes or until smooth and elastic.
3. Transfer the dough to an oiled bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
4. Preheat oven to 450°F (230°C). In a large pot, bring water to a boil, then reduce heat and add baking soda.
5. Divide dough into 16 equal pieces. Roll each piece into a rope and tie them into a knot, tucking the ends underneath. Repeat for all pieces.
6. Boil pretzel bites in batches, approximately 2 minutes per batch. Remove with a slotted spoon and let drain on a wire rack.
7. Transfer drained bites to a parchment lined baking sheet. Sprinkle with coarse pretzel salt and bake for 10 12 minutes or until golden brown.
8. For the sauce, whisk together mayonnaise, mustard, dill, lemon juice, salt, and pepper in a small bowl. Chill until ready to serve.
9. Serve warm Pretzel Bites with Creamy Dill Mustard Sauce on the side. Enjoy!

Chef’s Insight

Pretzels are traditionally formed into various shapes, including ropes and knots, before boiling and baking.

Notes

For a non-vegan version, replace the vegan mayonnaise with regular mayonnaise.