Sourdough Pretzel Bites with Honey Mustard

Sourdough Pretzel Bites with Honey Mustard

From Whole Food Family Favorites


Makes 120-150 pretzel bites


1 ½ cups sourdough starter, active and recently fed

1 cup hot water

2 tablespoons butter

3 tablespoons unrefined cane sugar or honey

2 teaspoons unrefined sea salt

5 cups all purpose, whole wheat, or spelt flour

coarse unrefined sea salt



Add the butter, sugar, and salt to the cup of hot water and stir to dissolve.  Cool to lukewarm.

Put the starter in the bowl of an electric mixer fitted with the dough hook.  Add the lukewarm water mixture.  Add flour, ½ cup at a time.  The dough will be very, very stiff.

Place the dough in a greased bowl, turn to coat, and cover.  Let sit for 2-4 hours.

When you’re ready to bake, bring a pot of salted water to a rapid boil, then reduce to a steady simmer.  Preheat the oven to 375° F.

Bread off pieces of the dough about the size of a large egg.  Roll each piece into a rope about 1 inch in diameter, then cut the rope into 1-inch sections.  Drop as many pretzel bites as will fit without touching into the water and cook about 30 seconds after they have risen to the top. (Or longer for a chewier pretzel.)

Remove with a slotted spoon to a baking sheet and sprinkle with coarse salt.  When the baking sheet is full, bake for 15-17 minutes until golden brown.  Remove and cool on wire racks.


Honey Mustard

5 tablespoons raw honey

3 tablespoons smooth Dijon mustard

1 tablespoon apple cider vinegar

1 tablespoon kombucha


5 tablespoons raw honey

3 tablespoons smooth Dijon mustard

2 tablespoons fresh whey



Combine all ingredients in a medium bowl and whisk thoroughly to combine.  Enjoy immediately or store in the refrigerator for up to 2 weeks.

If you’re using whey instead of apple cider vinegar and kombucha, whisk all ingredients together and set aside at room temperature for 2-3 days before serving.


Happy Baking!!!

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