Pretzel Monkey Bread with Honey Mustard Dip
    Servings Prep Time
    8servings 45minutes
    Cook Time
    35minutes
    Servings Prep Time
    8servings 45minutes
    Cook Time
    35minutes
    Soft, buttery Pretzel Monkey Bread with the most addicting Honey Mustard Dip! I always bring this crowd pleasing appetizer to parties and it is the first to go!
    Ingredients
    Pretzel Dough
    • 3/4cups warm water(110 to 115 degrees F)
    • 1 1/2teaspoons sugar
    • 1 1/2teaspoons active dry yeast
    • 1/2teaspoon salt
    • 2 1/4cups all-purpose flour
    • 2tablespoons unsalted butter, melted
    Pretzel Moneky Bread
    • 1tablespoon unsalted butter, softened,
    • 10cups water
    • 2/3cup baking soda
    • 1large egg yolk beaten with 1 tablespoon water
    • 2tablespoons unsalted butter, melted
    • sea salt
    Honey Mustard Dip
    • 1/2cup mayonnaise
    • 3tablespoons honey
    • 1 1/2tablespoons yellow mustard
    • 1 1/2tablespoons Dijon mustard
    • 1teaspoon cider vinegar
    • 1-2teaspoons hot sauce
    Instructions
    1. HONEY MUSTARD DIP: Whisk all of the Dip ingredients together in a medium bowl. Set aside in the refrigerator.
    2. PRETZEL DOUGH: Combine the water, sugar and yeast in the bowl of a standard mixer. Let sit 5 minutes. (If it doesn’t foam, start over)
    3. Add salt, flour and butter and mix (using the dough hook attachment) on low speed for 5-7 minutes or until dough is smooth and elastic.
    4. Remove the dough from the bowl, spray bowl with nonstick cooking spray. Return the dough to the bowl, cover with plastic wrap or a towel and let rise in a warm place for approximately 1 1/2 hours, or until the dough doubles in size.
    5. PRETZEL MONKEY BREAD: Preheat oven to 400 degrees F. Line roughly 18” of your counter with parchment paper (to place boiled pretzels later). Brush tube/bundt* pan with 1 tablespoon softened butter. Place tube pan on a foil lined baking sheet (to catch any escaping butter while baking – tube pan only).
    6. Bring 10 cups of water and the baking soda to a rolling boil in a large (8-quart) saucepan.
    7. In the meantime, turn out dough onto a lightly floured cutting board; pat and stretch into a 12 x 6 inch rectangle. Cut dough into 1-inch pieces (I think a pizza cutter is easiest).
    8. Boil the pretzel bites in the baking soda water in batches of about 20 pretzel bites for 30 seconds per batch**. Remove pretzels with a large slotted spoon and place on parchment paper, making sure they are not touching.
    9. Layer half of the pretzels in the prepared pan. Brush with some egg wash then drizzle with 1 tablespoon butter. Lightly season with sea salt. Repeat with remaining pretzel bites.
    10. TUBE PAN: Bake 30-35 minutes at 400 degrees F or until pretzels are golden and cooked through. You may need to cover some spots with foil the last 10 minutes of baking if tops are getting too brown. BUNDT PAN*: Bake 25-30 minutes at 400 degrees F or until pretzels are golden and cooked through. You may need to cover some spots with foil the last 10 minutes of baking if tops are getting too brown.
    11. Loosen edges of bread with knife then invert onto a plate then invert again onto serving plate. Serve with Honey Mustard Dip
    Recipe Notes

    *I definitely prefer a tube pan as it bakes more evenly.  The dark surface of the bundt bake pan causes the outside of the pretzels to become quite dark but will still work if you don’t have a tube pan.

    **30 seconds goes by very quickly! You might want to set a timer as leaving the pretzels in to long can result in a slightly bitter aftertaste.