Pretzel Dippers with Canadian Maple Dijon Sauce

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Prep (Homemade Dough):  2.3 Hours (including wait time)
Cook Time: 15 Mins
Serving: 2530 pretzels

These little guys are perfect for the big game with a couple of suds or as an appetizer for when you want to impress your so’s parents with something a little different before dinner.

If  you have a free Sunday, we recommend making the dough from scratch. There is something to be said for manual competence that makes you feel better, gives you a sense of autonomy, a feeling of responsibility and satisfaction from creating something real and delicious. No time, no problem- you can also use any pizza dough from the supermarket.

*Inspired by HotforFood 

INGREDIENTS

PRETZEL DOUGH

  • 1 C warm water
  • 2 ¼ tsp commercial yeast
  • 1 tsp sugar
  • 3 C whole wheat flour
  • ½ tsp garlic powder
  • 1 tsp salt

IF NOT MAKING DOUGH – PRETZELS

  • 1 ball of dough
  • 5 C water
  • 2 tbsp baking soda
  • 5 tsp coarse sea salt

MAPLE DIJON DIPPING SAUCE

  • 4 tbsp Dijon mustard or your favorite grainy mustard
  • 2 tbsp maple syrup
  • 1 tbsp favorite hot sauce (we used Tapatio)

INSTRUCTIONS

1. MAKING PRETZELS

-IF MAKING DOUGH START AT STEP 1 OR IF STORE BOUGHT GO TO STEP 3 –

  1. Place yeast, warm water and sugar in a small bowl and allow it to bubble up. If this takes longer than 10 minutes we suggest using new yeast as your yeast may have gone off.
  2. While you are waiting for it to bubble, prepare the dry ingredients in a small bowl. Combine flour, garlic powder, and salt; mix with a whisk or fork. Make a small well in the middle of the bowl and pour in the wet mixture. You can use a wooden spoon or your hands (more fun) to combine the mixture until it looks like loose dough. Knead dough until it forms into a ball shape. 
  3. Transfer dough to a lightly oiled bowl and cover with a damp tea towel. For best results we suggest leaving the dough somewhere warm to rise.
  4. After one hour in a warm room (or under your duvet) the dough should have doubled in size. The rise time will depend on the warmth of the room, so allocate two hours.
  5. Once dough has doubled in size, remove from the bowl, cut the dough in half then roll pieces out on a well floured surface into a 2 inch log. Cut the log into bite size pieces and decide how you would like to shape them. Some ideas: tie them into, traditional pretzel pieces, small spheres, geometric shapes, animals

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COOKING PRETZEL DOUGH

  1. Fill large pot with water (about 5 cups) and place 2 tablespoons of baking soda into the water. The baking soda will allow the dough to become softer and make a more moist pretzel. Once the water reaches a roaring boil, place a handful of bites (dough pieces) into the pot. They should sink and take about 20 seconds to rise to the top. Transfer bites onto a baking tray lined with parchment paper.
  2. Slice an X in the top of each of the bites and top with coarse sea salt.
  3. Bake in preheated oven for 15 minutes or until golden brown!

MAPLE DIJON DIPPING SAUCE

  1. Combine all ingredients in small bowl, adjust seasoning to taste.
  2. Enjoy!
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