Sunday, March 4, 2018

"Honey" Mustard Pretzel Nuggets

Sometimes, I desire some of my old favorite snack foods. Since most of them are make from junky ingredients (vegan or not!), I usually just refrain. But, I got this idea to make one of my old faves--Honey-Mustard Pretzel Nuggets. I decided to use the healthy Philly-Style Soft Pretzels recipe from the Prevent and Reverse Heart Disease Cookbook, but revise it to make this crunchy snack. So, here's what I did:

I made the dough for the pretzels exactly as the recipe said on p. 144. I just kept the dough in a ball and let it rise per the directions.

I preheated my oven to 400 degrees, per the instructions. Then, I went right to the instructions for boiling the water with the baking soda added. I pinched off small nuggets of the dough, dropping in about 10 at a time. I left them in the water for 10 seconds, then I removed them with a slotted spoon and placed them on a parchment-lined baking sheet. I didn't add any salt or seasonings. I just baked them for about 15 minutes, then I lowered the oven temperature to 350 degrees and baked them until they were crispy.
NOTE: The time on this will vary depending on your nugget sizes. Keep a close eye on them.

After the nuggets were crispy, I mixed together 1/4 cup yellow mustard and 2 T of either maple syrup, agave, or coconut nectar in a large bowl.  I tossed the pretzel nuggets in the mixture. Then, I returned them to the baking sheet and baked them another few minutes until the "honey" mustard dried onto the pieces and the pieces crisped back up.

NOTE: Keep your eye on them because you don't want them to get too dark. Cool before eating them.

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