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.

Unlike their American counterpart, Bavarian pretzels pack a denser, chewier inside and a darker, crispier outside. And there's a certain "tang" to the Bavarian-style pretzel that sets it apart from other soft pretzels. But best of all, it doesn't need to be dipped in cheese or drenched in butter to taste delicious!

Bavarian pretzels start with a pre-ferment dough, which is a small amount of yeast mixed in flour and water. This mixture is set aside for a long period of time (3 hours or overnight in the refrigerator). This pre-ferment gives the dough and pretzel extra complex flavor.

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.

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.

The answer lies in a brief dip in an alkaline water bath before baking. This bath essentially gelatinizes the outside of the pretzel, preventing it from fully “springing” during baking (as bread does) and giving pretzels their signature chewy crust. It also gives them their unique and indelible “pretzel” flavor.

One of Germany's best known dishes is arguably Bavaria's much-loved second breakfast: a soft pretzel accompanied by weißwurst (a white pork and veal sausage flecked with parsley and flavored with lemon, onion, and spices), sweet mustard, and a tall glass of wheat beer.

The popular toppings of authentic bavarian pretzels are:

Sesame, poppy, sunflower, pumpkin or caraway seeds, cheese sauce and bacon bits. Bavarians especially enjoy their pretzels in the late morning with Weißwürst, sweet mustard, and a Beer.

Pretzels don't have many downsides as an occasional snack. Soft pretzels and flavored pretzels are usually higher in calories, salt, sugar, and fat than hard pretzels, so you may want to limit your intake of those varieties.

Why are German pretzels better? ›

You may pick up on how the taste is different, as German soft pretzels are known for containing a thicker, denser, and chewier inside while having a slightly crispier outside. The main difference to note between the more “American-style” pretzels and German pretzels is an ingredient called lye.

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 pretzel dip is simply another name for the pretzel sex position. The passion pretzel is not a variation of the pretzel. It is a wholly different position. In the passion pretzel, the two partners kneel, facing one another.

Choices include Cheese, Hot Salsa Cheese, Sweet Glaze, Caramel, Honey Mustard, Marinara, and Light Cream Cheese.

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.

Deli. Sometimes labeled “spicy brown” or just simply “brown,” deli mustard, as you can likely infer, is great on sandwiches. It consists of partially ground brown mustard seeds, warming spices and a moderate amount of acid, which results in a flavorful condiment that can certainly live up to the “spicy” moniker.

Ideal for both pulled pork and ribs, this wet rub is also great on steak and chicken. It is a simple mixture of Dijon mustard, fresh parsley and rosemary, dried orange peel, and salt and pepper. If you'd like to change up the flavor of the rub, try using different mustards in place of the Dijon.