Soft pretzel bites with honey-mustard yogurt dip
40 min · 15 g protein · 172 cals / serving
Bite-sized soft pretzels with a deep brown, salty, faintly tangy crust from a quick bath in baking soda, and a cool honey-mustard skyr dip to drag them through. The dough is the popular two-ingredient kind, Greek yogurt and flour with a little whey and no rising, so the inside is soft and bready rather than dense and chewy like a lye pretzel. Best warm, within an hour of baking.
Ingredients
Pretzel bites
- 1 1/3 cups + 1 tbsp all-purpose flour, plus a little for dusting
- 2/3 scoop (20 g) whey protein, unflavoured
- 2 1/4 tsp baking powder
- 1/2 tsp salt, a pinch in the dough, the rest coarse on top
- 1 cup nonfat Greek yogurt
- 2 tbsp baking soda, for the bath, which is poured away
- 1 egg white, beaten
Honey-mustard dip
- 3/4 cup + 1 tbsp skyr, plain
- 2 tbsp Dijon mustard
- 1 1/2 tsp honey
Steps
- Heat the oven to 425°F and line a baking sheet with baking paper. Mix the flour, whey, baking powder and a pinch of the salt, stir in the yogurt and knead on a floured counter for about a minute, until smooth and only just tacky.
- Divide the dough into 4 pieces, roll each into a rope about 3/4 inch thick and cut each rope into 10 bites.
- Bring 1 litre (4 cups) of water to the boil in a wide pan and add the 2 tbsp baking soda carefully; it foams. Lower the bites in, about 10 at a time, for 20–30 seconds, then lift them out with a slotted spoon onto the baking sheet.
- Brush them with the egg white, sprinkle with the remaining salt and bake 12–15 minutes, until deep golden brown.
- Meanwhile, stir the skyr, mustard and honey together for the dip. Serve the bites warm with the dip.
Good to know
Is the baking soda bath necessary?
It is what makes them taste like pretzels: the alkaline water browns the crust deeply and gives it that tang. Without it they are good little rolls, pale and bready.
A cheese dip instead?
Warm 1/2 cup skyr with 1/3 cup grated sharp cheddar and a pinch of mustard powder, stirring until melted. It is a little richer than the honey-mustard dip.
Can I make them ahead?
Shape them, bathe them and refrigerate on the sheet, covered, for up to 4 hours, then brush and bake. Baked bites reheat in 4 minutes at 350°F.
Per
- Calories
- 156
- Protein
- (35%)
- 13 g
- Fat
- (4%)
- 1 g
- Carbohydrates
- (61%)
- 24 g
- of which sugar
- 4 g
- Fiber
- 1 g
- Sodium
- 498 mg
More snacks
Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 1030 kcal goes into the pot and 713 g of ingredients comes out as about 660 g of food: 156 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.