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.

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.

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.”

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.

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.

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!

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.

The main difference to note between the more “American-style” pretzels and German pretzels is an ingredient called lye. Put simply, it's a “bath” pretzels soak in before the cooking is completed. Baking soda can be a substitute, however lye is the more “traditional” method.

Malt Syrup (the kind used for beer) and dipping them in a hot alkaline solution (baking soda or food grade lye and hot water) after baking for about 20–30 seconds gives a pretzel its characteristic flavor and distinctive brown coloring. The alkaline solution is a big contributor to the pretzel flavor.

What is the difference between German pretzels and Bavarian pretzels? ›

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.

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.

According to King Arthur Baking, lye and caustic sodas are used in the process of baking pretzels because lye's reaction to the pretzels, much like baking soda, gives them that chewy texture, light interior, and brown crust.

Pretzels may be better than some fatty chips, but four out of five nutrition experts surveyed by Time say if you're trying to eat healthy, pretzels shouldn't be your go-to snack. Although pretzels are low-fat, they are also pretty paltry on the protein and fiber front, and they can be quite high in sodium and carbs.

No one makes pretzels quite like the Bavarians, however pretzels generally come in two forms: hard and soft. German-style pretzels tend to be soft, while the hard variety, to the east, are the type commonly referred to as pretzels found in grocery stores and gas stations.

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.

Medium-Spicy Mustard – Mittelscharfer or Delikatess Senf

This is made with a combination of yellow and brown mustard seeds and is the most popular style in Germany. Milder German mustards are paired with meat pâtés and fish dishes.

Known as senf or mostrich in German, prepared mustard is used as a condiment and as a recipe ingredient. Prepared German mustard is made with different varieties of ground mustard seeds (mostly Sinapis hirta and Brassica nigra) mixed with vinegar, oil, herbs and/or sweeteners.