#10DaysofTailgate - Pretzel Bites with Hot & Spicy El Diablo Mustard

I ran out of light when I was making these last night! I usually like to make my dishes at least a couple days in advance, to make sure I have decent light for pictures - but with these yummy bites I ran out of time. I knew I had to get them done last night, and figured the light would be gone by the time they were finished. But don't let the poor lighting make you think poorly of these delicious mustard glazed pretzel bites. They are soft, golden brown, with a delicious chewy crust, and fluffy middle. You can glaze them with just about any combination you prefer - but the mustard from El Diablo adds a lovely color and light flavor to these tasty treats!

We also used regular egg wash with salt (Himalayan and sea salt), as well as butter and salt. They were all yumm! The mustard works perfectly as a glaze and also a condiment to dip these little bites in.

Do yourself a favor, and definitely give this pretzel recipe a try soon - it will not disappoint!

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Pretzel Bites with Hot and Spicy El Diablo Mustard adapted from Carmel Moments

½ cup light brown sugar
2 cups warm water
5½ teaspoons active dry yeast
¼ cup vegetable oil
5 ¾ cups all-purpose flour, more for kneading
¾ cup baking soda
2 large eggs beaten, divided
2 tsp El Diablo Steakhouse mustard
2 tsp El Diablo Mango mustard
2 tsp El Diablo Chipotle mustard
3/4 cup baking soda
coarse salt


  1. In the bowl of a stand mixer, combine the brown sugar, warm water, and yeast. Allow yeast to proof for about 5 minutes, or until the surface of the mixture looks bubbly and a little puffy.
  2. Add in the vegetable oil and 3 cups of the flour, using a dough hook blend on low. Add in the remaining 2 3/4 cup vegetable oil with the dough hook until fully incorporated and dough is elastic and shiny.
  3. Remove dough from bowl and scrape out any excess flour / dough from the bottom of the bowl. Spread about 1/2 TBS of vegetable oil in the bottom of the bowl and place dough ball in the oil, flip the ball to coat the other side as well. Place in a warm place, covered with a towel, and allow to rise until doubled about 45 minutes.
  4. Punch down dough and cut into workable pieces (use a little additional flour on your working surface if needed), roll out into ropes, about 3/4 inch thick. Cut into bite sized "nuggets" and place on baking trays lined with parchment paper (you will need about 3 sheets).
  5. Allow the cut pieces to rise for about 25 minutes, or until puffy. 
  6. Preheat oven to 450 degrees, and put a large pot of water on the stove over high heat to boil (2 quarts). Add 3/4 cup baking soda to the water.
  7. In small batches, gently place the pretzel dough in the water to boil for 30 seconds, flipping at least once. Remove them to drain on paper towels. (Add additional water if needed during the boiling process).
  8. Prepare egg wash by combining 1/3 of the beaten egg with 2 tsp of each of the flavors of mustard. 
  9. Put pretzels back on baking trays, and brush with the egg wash, 1/3 of the bites brushed with the Mango mustard glaze, 1/3 with the Chipotle glaze, and 1/3 with the Steakhouse glaze. Sprinkle with coarse salt. Bake for 9 minutes, or until a deep golden brown.
  10. Serve with additional mustard to dip the pretzel bites in.

Here's what the other team brought to the table...

Homemade Honey Mustard Chipotle Chicken Bites by Love and Confections
Beer Cheese Brat Chowder by Cheese Curd In Paradise
Ducky Joes by A Day in the Life on the Farm
Ducky 13 Bean Soup by The Not So Cheesy Kitchen
13 Bean Chili by Miss Laura’s Kitchen
Za’atar Spiced Cashews by The Girl In The Little Red Kitchen
Chicken & Potato Stir Fry on the Grill by Debbi Does Dinner Healthy
El Diablo Spicy Wood Smoked Pork Butt by CafeTerraBlog
Grilled Lemongrass Lamb by Culinary Adventures with Camilla

Grilled Clash of the Seasons Panzanella by Culinary Adventures with Camilla

Boston Lager Cupcakes by Sew You Think You Can Cook
Boston Lager Cupcakes by Sew You Think You Can Cook

Disclaimer: El Diablo provided me free samples of their products; all opinions stated are my own.


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