Soft Pretzel Sticks with Honey Mustard Dip, a fun recipe from my book, Kid Chef Bakes, a cookbook for kids, and all ages. Kid Chef Bakes includes a wide range of 75+ sweet and savory recipes, baking tutorials, my favorite tools and supplies, and more!
So excited to announce my first cookbook, Kid Chef Bakes, will be available October 31st! You can check it out on Amazon and PREORDER NOW—> Kid Chef Bakes (<—link to see all the details on Amazon!)
You’ve asked for a cookbook, so here you go! I spent A LOT of blood, sweat, and tears on this (literally…) and worked all summer to pull this together.
There were long days testing and writing recipes, cuts and bruises baking in the kitchen, and sweat from working all day on those hot summer days. But it’s done and I’m so excited to share all these delicious recipes, tutorials, and tips with you!
The book includes 75+ recipes including both sweet and savory such as cookies, cakes, pizza, bread, pies, pastries, and more! Perfect for kids 8-13ish who are learning and love to bake. However, the recipes are really great for ALL ages!
I use many of these recipes on a regular basis for parties, potlucks, bake sales, and everyday baking.
Besides 75+ recipes, there are baking tutorials, my favorite baking tools and supplies, baking tips, and more! Not to mention a few of my funny baking disaster stories. haha!
Did I mention Kid Chef Bakes is less than $15, a bargain! Christmas is only 3 months away so it’s also the perfect cookbook for all your favorite kid and adult bakers!
Pair the book with some of my favorite supplies and tools, and you have a great gift for your favorite bakes.
I’ll be sharing a few of my favorite recipes from the book over the next few weeks (including Fluffy Buttermilk Biscuits, Blueberry Muffin Tops, and Mini Blueberry Peach Crostatas in the photo above), and today is one of my favorites! Soft Pretzel Sticks with Honey Mustard Dip!
I’ve made these for my friends and kids many times, and they always get rave reviews! They make a fun snack or appetizer and the kids have so much fun making them.
These Soft Pretzel Sticks are soft and chewy and best warm right out of the oven, although great room temperature as well. We like to serve them with the easy Honey Mustard Dip, but they’re also great with your favorite salad dressings and chip dips.
Hope you enjoy this recipe for these delicious Soft Pretzel Sticks with Honey Mustard Dip!
For 75+ other great recipes, be sure to reserve your copy of Kid Chef Bakes today!
Soft Pretzel Sticks with Honey Mustard Dip
Ingredients
Pretzels:
- 1 1/2 cups warm water 105 to 115 degrees F
- 1 tablespoon granulated sugar
- 1 1/4 ounce envelope active dry yeast
- 4 to 4 1/2 cups all-purpose flour plus more to flour the work surface
- 2 teaspoons table salt
- 4 tablespoons unsalted butter melted
- 1 tablespoon vegetable or canola oil
- Butter for greasing the pan
For the water bath and topping
- 8 cups water
- 1/2 cup baking soda
- 1 egg yolk
- 1 to 2 teaspoons pretzel salt or coarse salt
For the honey mustard dip
- 1/2 cup mayonnaise
- 1/4 cup honey
- 1/4 cup yellow mustard
Instructions
- Prepare the yeast. In the bowl of a stand mixer with the hook attachment on, stir together 1 1/2 cups of warm water, sugar, and yeast until blended, then let it sit for 5 minutes.
- Blend the ingredients. Add about 3 1/2 cups of flour, the salt, and melted butter to the bowl. Mix on low with the hook attachment until well blended. Add more flour as needed for the dough to come together. Raise the speed to medium, and continue kneading for 4 to 6 minutes or until dough is smooth and elastic.
- Let the dough rise. Grease a large bowl with the oil, add the dough, turn it to coat, cover with the plastic wrap and place in a warm, draft-free place to double in size, about 1 hour.
- Preheat the oven to 450 degrees F. Generously grease 2 baking sheets or line with parchment paper.
- Prepare the water bath. In a medium saucepan over high heat, add the 8 cups of water and baking soda. Bring to a boil, and stir to blend.
- Form the pretzel sticks. While waiting for the water to boil, place the risen dough on a lightly floured surface. Divide the dough in half, then divide each half into 12 balls, for a total of 24 balls. Roll out each ball into a rope 4 to 5 inches long. Dust off any excess flour from the pretzels.
- Put the pretzels in the water bath. Gently lower each pretzel into the boiling water, 2 or 3 at a time, and cook for 20 to 30 seconds. Remove the pretzels with a large slotted spoon or spatula, gently shaking off any excess water, then place the pretzels on the baking sheets. Mix the egg yolk with a little water to think in a small bowl. With a pastry brush, lightly brush the egg yolk on top of the pretzels, then sprinkle with the pretzel or coarse salt.
- Bake the pretzels. Bake for 12 to 17 minutes, or until dark golden brown. Cool slightly, then transfer the pretzels to a wire rack to finish cooling before serving.
- Make the honey mustard dip. In a small bowl, mix together the mayonnaise, honey, and mustard, and serve alongside the pretzels.
Notes
Nutrition:
(Nutrition data is provided when available for informational purposes only and calculated using an online nutritional calculator. For the most accurate information please calculate based on specific ingredients and brands you use as well as any changes you made to the recipe. I am not a certified nutritionist or registered dietician and any nutritional information provided should only be used as a general guideline and estimate.)
About Lisa Huff
Lisa Huff is a Cookbook Author, Freelance Recipe Developer, Food Photographer, Blogger/Writer, and award-winning home chef. She loves creating unique recipes from healthy to decadent including cocktails, appetizers, main dishes, dessert recipes and more and has appeared on various shows, publications, and websites.
The recipe is perfect however I’m having trouble getting the pretzels off the pan.
I’ve tried parchment paper (not good-lost all the bottoms of the pretzels) and I’ve tried oil. What am I doing wrong?
hmmmmm, they shouldn’t be sticking that much. Your dough may need a tad more flour or you can try using silicone mats instead of parchment paper. Hope that helps!
Can I use bread flour in place of the all purpose flour?
You probably could, but I haven’t tried it with bread flour so can’t say for sure.
Very good, I have experience making pretzel bread so my one recommendation would be to include when you prepare your water add the baking soda one teaspoon at a time to boiling water. Then start the dough boil. I brushed melted butter on mine after baking. I come from Lancaster auntie Ann pretzel area so it’s my thing 🤗.
Thanks Kathy!
The instructions are awful.
Did you have questions or need help? Feel free to ask!
i made these and they were awsome! really easy compared to other prentzle recipes.
Congratulations! The books sounds cool!
These look yummy. I really need to make them at home.
I have always wanted to try pretzels and this looks like a great place to start. I didn’t think it would be this easy.
What a cool book and I am a big kiid looking for recipes like this. Score!
Congratulations! Exciting times with the imminent launch of a new book! Love the sound of those pretzels..!
Yum!!! I’ve always wanted to make pretzel sticks at home and lately we’ve been baking bread so we actually have yeast! I’m going to try this!