Pregnancy Friendly Cheesy Pretzel Bites with Mustard Dip
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Learn more →Ingredients
6 servings
For the dough
- 1 cup warm water (about 110°f / 43°c)
- 2 ¼ tsp active dry yeast (1 standard packet)
- 1 tsp granulated sugar
- 2 ½ cups all-purpose flour, plus more for dusting
- 1 tsp fine salt
- 2 tbsp unsalted butter, melted
For the baking soda bath
- 8 cups water
- ⅓ cup baking soda
For topping
- 1 cup shredded cheddar cheese
- 2 tbsp coarse sea salt or pretzel salt
- 1 tbsp unsalted butter, melted
For the mustard dip
- ¼ cup yellow mustard
- 2 tbsp dijon mustard
- 2 tbsp honey
- 1 tbsp mayonnaise
Ingredient noteStore-bought mayonnaise and mayo-based sauces are made with pasteurized eggs, so they are generally fine during pregnancy.
- 1 tsp apple cider vinegar
Instructions
- 1
Combine the warm water, yeast, and sugar in the bowl of a stand mixer (or a large mixing bowl). Let stand for 5 minutes, until the surface is foamy and the yeast is visibly active.
- 2
Add the flour, fine salt, and melted butter to the yeast mixture. Mix on low speed with the dough hook for 1 minute to bring the dough together, then increase to medium speed and knead for 5–6 minutes, until the dough is smooth, slightly tacky, and pulls cleanly away from the sides of the bowl. If mixing by hand, turn the dough onto a lightly floured surface and knead for 8 minutes until smooth.
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