Bavarian Pretzel Bites with Honey Mustard Dip Recipe (2024)

FAQs

What is the best mustard for pretzels? ›

Dijon mustard or a spicy brown mustard are the typical go-tos, as they add an extra kick to your pretzel snack. However, you can also get the best of both worlds by choosing a cheesy mustard dip. All you need is spicy brown mustard, a cheese spread, and Worcestershire sauce.

These authentic Bavarian pretzels are different than their American counterpart soft pretzels because they are dipped in a more traditional lye mixture. In fact, the German name for these pretzels laugenbrezel literally translates to “lye pretzels.”

Pretzel-making remained concentrated in Pennsylvania, even after emerging as a national snack in the 1960s. The practice of spreading mustard on soft pretzels is traced to the fact that pretzels were commonly sold by hot dog vendors, who were already offering mustard.

Depending on the dialect, pretzels are called Brezel (High German), Brezn (in Bavaria and Austria), Bretzel (in Switzerland) or one of many similar names, based on the region.

Given Oktoberfest was in full swing at the time, the conversation naturally shifted to German foods and beer. To my surprise, I learned that Germans don't typically eat their pretzels with mustard like Americans. Instead, they largely reserve the condiment to meats, and in particular sausages.

7. Rold Gold Honey Mustard Pretzels. WHAT HAPPENED: For reasons that literally no one can figure out, Frito-Lay quietly pulled these off the shelves forever, and replaced them with a less-good cheddar variety.

Pretzels are dipped in food-grade lye before baking. It gives them a characteristic shine and flavor.

Traditional Bavarian pretzels are dipped in a lye solution before they are baked. Lye, also known as sodium hydroxide, is essentially the same stuff that's used to make soap and clean drains. It can even dissolve glass.

The ideal soft pretzel, as served in Germany, has a dark golden brown, crispy, salty crust, and inside a soft dough. It has a plump “body” and thin, crispy (not dry) crossed “arms.” In the lower parts of Bavaria a popular variety is known as a white pretzel, which is sprinkled with pretzel salt and caraway seeds.

The S-shaped soft pretzel, often served with brown mustard, became very popular in Philadelphia and was established as a part of Philadelphia's cuisine for snacking at school, work, or home, and considered by most to be a quick meal.

What is a good dip for pretzels? ›

A classic pick is a beer cheese dip. Combine cheddar cheese, cream cheese for creaminess, and 1/2 to 3/4 cups of beer depending on if you're looking for a thinner or thicker dip. Or try this Gouda-infused version.

In Bavaria's world-famous beer gardens, pretzels are also enjoyed with obatzda, a strong, cheesy dip made with butter, hot paprika, and Camembert. Frankfurt is home to a milder, creamier version known as schneegestöber, also enjoyed with pretzels and glasses of sour flat apple cider named apfelwein.

Traditionally, Bavarian pretzels are made from wheat flour, water, yeast, and salt, and dipped in an alkaline solution, which gives the pretzel its brown color and crisp texture. The snack is vegan and low in fat, making it an excellent snack for any time of the day!

Christian Roots

They believe the pretzel shape represents the holy trinity, the three holes representing the Father, the Son, and the Holy Spirit. Soft pretzels using a simple recipe of only flour, water, and salt were used during Lent when Christians were not permitted to eat eggs, lard, or any dairy products.

The pretzel, known as "Brezel" in German, is a type of baked bread product that is typically twisted into a distinctive knot-like shape. Its origin is often attributed to Germany, specifically to the region of Bavaria, although its precise beginnings are somewhat debated.

And the only thing better than a pretzel with mustard is mustard variety. Dijon. Honey mustard. Yellow mustard.

German renditions of the condiment typically call for whole mustard seeds, while the iconic American yellow variety only utilizes powdered mustard. This style sources seeds with a yellow hue, which boasts a distinct spiced flavor that makes American mustard relatively standard.

Apply a generous coat of regular yellow mustard to all sides of the meat, then liberally sprinkle on your favorite rub. You can use a fancier mustard, if you like, but it won't make a discernable difference to the flavor of the meat.