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I can sit and pop these homemade pretzel bites in my mouth and not dip them in anything because they are THAT good, however if you are a dipper there are lots of amazing things to dip homemade pretzels in. You have your normal dips like cheese dip, mustard, chocolate, but if you think outside of the box you may even shock your own taste buds!


  • 2 cups milk - you can use skim or unsweetened almond milk

  • 1 1/2 tablespoons active dry yeast 2 packets

  • 3 tablespoons brown sugar or sugar substitute

  • 2 tablespoons butter melted

  • 5 to 5 1/2 cups all purpose flour (I used gluten free flour)

  • 2 teaspoons salt

  • 1/3 cup baking soda

  • 3 cups warm water

  • coarse salt


  • Warm up the milk in the microwave or on the stove for just about one and a half minutes. It should be about 110º. If it's too hot it will kill the yeast. You should be able to comfortably keep your finger in it.

  • Stir in the yeast and let it sit for about 3 minutes. Add the butter and sugar.

  • Add the flour about 1 cup at a time and the add the fine salt. Kneed for about 10 minutes with a stand mixer, or by hand.

  • Put it in a greased bowl and cover with greased cling wrap. Let rise for 1 hour in a moist, warm place until doubled in size.

  • Preheat the oven to 450º. Punch down dough and divide into 16 lumps (I like to divide it in half, then split those in half...then in half again).

  • Roll them all out as thin as you can. Combine the warm water and baking soda in a wide bowl.

  • Form the dough into pretzel shapes, then dip in the baking soda water. Place on a greased baking sheet and sprinkle with coarse salt. Bake for about 7-11 minutes or until browned.

Makes 16 pieces. Enjoy these as a healthy carb... but as always watch what you are dipping them in! Mustard is always safe! Each pretzel is 150 calories and the right amount of complex carb for a meal!

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