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Mini Ranch Pretzels with Honey Mustard Dipping Sauce

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 Mini Ranch Pretzels with Honey Mustard Dipping Sauce
Recipe for the week of November 4-8, 2024 **Please Note: Ingredients and recipes are subject to change due to product availability and teacher's discretion.**
Course Side Dish
Prep Time 30 minutes
Cook Time 15 minutes
Servings
Yield 16 mini pretzels
Ingredients
For the Pretzels
  • 1/3 cup water
  • 1 tablespoon honey
  • 2 ¼ teaspoons active dry yeast
  • ½ cup butter melted
  • 4 cups all purpose flour
  • ¼ cup baking soda
  • 1 egg beaten
For the Ranch Seasoning
  • 2 tablespoons dried parsley
  • 2 tablespoons dried chives
  • 2 teaspoons dried dill
  • 2 teaspoons garlic powder
  • 2 teaspoons paprika
  • 2 teaspoons onion powder
  • ¼ cup pretzel salt
For the Honey Mustard Dipping Sauce
  • ½ cup mayo
  • 2 tablespoons Dijon Mustard
  • 1 tablespoon yellow mustard
  • 2 tablespoons honey
  • 1 ½ teaspoons lemon juice
  • 1 tablespoon yellow mustard
  • 2 tablespoons honey
  • 1 ½ teaspoons lemon juice
Course Side Dish
Prep Time 30 minutes
Cook Time 15 minutes
Servings
Yield 16 mini pretzels
Ingredients
For the Pretzels
  • 1/3 cup water
  • 1 tablespoon honey
  • 2 ¼ teaspoons active dry yeast
  • ½ cup butter melted
  • 4 cups all purpose flour
  • ¼ cup baking soda
  • 1 egg beaten
For the Ranch Seasoning
  • 2 tablespoons dried parsley
  • 2 tablespoons dried chives
  • 2 teaspoons dried dill
  • 2 teaspoons garlic powder
  • 2 teaspoons paprika
  • 2 teaspoons onion powder
  • ¼ cup pretzel salt
For the Honey Mustard Dipping Sauce
  • ½ cup mayo
  • 2 tablespoons Dijon Mustard
  • 1 tablespoon yellow mustard
  • 2 tablespoons honey
  • 1 ½ teaspoons lemon juice
  • 1 tablespoon yellow mustard
  • 2 tablespoons honey
  • 1 ½ teaspoons lemon juice
Instructions
For the Pretzel Dough
  1. Combine the water, honey, and yeast in a bowl. Let sit for 5 minutes, until bubbly on top.
  2. Add the butter and flour. Mix with an electric mixer medium speed until the dough is smooth and begins to pull away from the sides of the bowl, about 3 to 4 minutes. If the dough is too wet, add additional flour, 1 tablespoon at a time. Cover the bowl and place in a warm spot until the dough doubles in size.
For the Seasoning
  1. To make the ranch seasoning, combine all ingredients in a bowl.
To Shape the Pretzels
  1. Preheat the oven to 425° F. Line 2 baking sheets with parchment. Bring a large pot of water to a boil.
  2. Remove the dough from the bowl and place on a floured surface. Divide the dough into 16 equal balls. Roll each ball into a long rope. To shape into pretzels, take the right side and cross over to the left. Cross right to left again and flip up.
  3. Add the baking soda to the boiling water. Boil the pretzels, 1-2 at a time, for 30 seconds. Remove with a large, slotted spoon. Place the pretzel on a parchment-lined baking sheet. Brush the pretzels with the egg and sprinkle liberally with ranch seasoning. Bake for 10 to 15 minutes or until pretzels are golden brown.
For the Honey Mustard Dipping
  1. Add all the ingredients to a bowl and whisk thoroughly to combine. Serve alongside the pretzels!