Mango Soft Pretzel Bites with Habanero Mustard Dip
Ingredients
1/2 cup smooth ripe mango puree, at room temperature
1/2 cup warm water, 100 to 110 F, plus 1 to 3 tbsp if needed
2 1/4 tsp active dry yeast, one standard packet
1 tbsp light brown sugar
2 tbsp unsalted butter, melted and cooled
3 cups all-purpose flour, plus a little for shaping
1 tsp kosher salt
10 cups water and 1/3 cup baking soda, for the boiling bath
1 egg beaten with 1 tsp water, for brushing
Coarse salt, for topping
Dipping Sauce
- 1 cup smooth mango puree
- 3 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- 1 tsp honey
- 1/4 tsp kosher salt
- 1/4 fresh habanero, seeded and finely minced, or to taste
Instructions
- Stir the 1/2 cup warm water, yeast and brown sugar together in a large bowl. Stand for 5 to 10 minutes until foamy. Stir in the mango puree and melted butter.
- Add the flour and 1 tsp salt. Mix into a shaggy dough, adding extra water 1 tbsp at a time only if dry flour remains. Knead for 7 to 9 minutes until smooth, soft and slightly tacky. Cover in a lightly oiled bowl and rise in a warm place for 45 to 60 minutes, until roughly doubled.
- Meanwhile, put all the dip ingredients in a small saucepan. Wear gloves when handling the habanero and avoid touching your eyes. Simmer gently for 5 minutes, stirring often. Cool and adjust the heat to taste. Refrigerate if preparing ahead; use within 3 to 4 days. This dip is not for shelf-stable storage.
- Heat the oven to 425 F and line two baking sheets with lightly oiled parchment. Divide the dough into four pieces. Roll each into an 18-inch rope and cut each rope into 10 bites.
- Bring the 10 cups water to a gentle boil in a large pot, then carefully add the baking soda in several additions; it will foam. Boil 8 to 10 bites at a time for 20 seconds, lift out with a slotted spoon and drain well before placing on the trays.
- Brush lightly with egg wash and sprinkle with coarse salt. Bake for 12 to 15 minutes, rotating the trays halfway through, until deep golden brown. Cool for 5 minutes and serve with the dip. The pretzels are best the same day; freeze cooled, undipped leftovers for longer storage.
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