This was on my “to try” list so a snack night seemed the perfect time to try it out. I found the recipe at The Country Cook blog; it was made with a tube purchased pizza dough; I adapted it to use my own homemade dough. NOTE: I did bake a few extra pretzel bites spread out on a small sheet. ALTHOUGH I REALLY LIKE THE LOOK OF THE PRETZELS BAKED SIDE BY SIDE TO CREATE PULL-APART SNACKS, THE INDIVIDUALLY BAKED BITES WERE CRISP AND WE LIKE THEM BETTER THAT WAY. Next time I'll bake them individually and them set them up in a similar manner as pictured below. I also experimented with stretching and sealing the dough around the entire cocktail sausage and was happy with those results that yielded in a meatier snack.
Sausage Stuffed Pretzel Bites with Homemade Honey Mustard Sauce Makes 24 to 32 bites
1 pound of homemade pizza dough (my recipe makes a little more so I made 32 bites rather than 24
12 to 16 cocktail smoked sausages, cut in in half (sliced chunks of kielbasa sausage would work, too)
1 tablespoon baking soda
1/2 cup cup boiled water
Coarse salt for sprinkling on top
- Preheat oven to 375°. Grease a cast iron skill, caking pan or dish with cooking spray and place a ramekin (or other small oven-safe bowl) in the center of the pan.
- Roll out pizza dough into a rectangle and slice into 24 to 32 squares.
- Place a halved sausage on the center of each square and roll the dough together to form a ball, pinching the seams to seal.
- Heat the water in the microwave for one minute until just starting to boil. Stir in the baking soda until dissolved.
- Dip each dough ball into the boiled water mixture (use a slotted spoon) and then place into the greased pan . The baking soda and boiling water mixture help these become actual pretzels and obtain their texture and color.
- Once all pieces have been added, bake in the oven for 22 to 25 minutes or until the dough crust is golden brown.
- When the pretzel bites have finished baking, remove from the oven and allow the pan to cool.
- If you prefer, spray the tops of the pretzel bites with nonstick cooking spray or brush lightly with olive oil.
- Pour the honey mustard dip into the ramekin and serve immediately.
- Storage— Store at room temperature by placing in an airtight container or a ziptop bag; they should keep for up to 2 days in the refrigerator. To freeze— Wrap pretzel bites in plastic wrap, and place in a freezer bag; they will keep for up to 1 month. To reheat, place frozen bites onto a baking sheet and bake in oven at 350° for about 12 minutes.
Homemade Honey Mustard Sauce Makes 1 cup
1/3 cup mayonnaise
1/3 cup honey
1/3 cup Dijon mustard
- Pour all ingredients into a bowl.
- Whisk together.
- Put into a lidded container and store in refrigerator.
Sausage Stuffed Pretzel Bites Makes 24 to 32 bites
1 pound of homemade pizza dough (my recipe makes a little more so I made 32 bites rather than 24
12 to 16 cocktail smoked sausages, cut in in half (sliced chunks of kielbasa sausage would work, too)
1 tablespoon baking soda
1/2 cup cup boiled water
Coarse salt for sprinkling on top
- Preheat oven to 375°. Grease a cast iron skill, caking pan or dish with cooking spray and place a ramekin (or other small oven-safe bowl) in the center of the pan.
- Roll out pizza dough into a rectangle and slice into 24 to 32 squares.
- Place a halved sausage on the center of each square and roll the dough together to form a ball, pinching the seams to seal.
- Heat the water in the microwave for one minute until just starting to boil. Stir in the baking soda until dissolved.
- Dip each dough ball into the boiled water mixture (use a slotted spoon) and then place into the greased pan. The baking soda and boiling water mixture help these become actual pretzels and obtain their texture and color.
- Once all pieces have been added, bake in the oven for 22 to 25 minutes or until the dough crust is golden brown.
- When the pretzel bites have finished baking, remove from the oven and allow the pan to cool.
- If you prefer, spray the tops of the pretzel btes with nonstick cooking spray or brush lightly with olive oil.
- Pour the honey mustard dip into the ramekin and serve immediately.
- Storage— Store at room temperature by placing in an airtight container or a ziptop bag; they should keep for up to 2 days in the refrigerator. To freeze— Wrap pretzel bites in plastic wrap, and place in a freezer bag; they will keep for up to 1 month. To reheat, place frozen bites onto a baking sheet and bake in oven at 350° for about 12 minutes.
Homemade Honey Mustard Sauce Makes 1 cup
1/3 cup mayonnaise
1/3 cup honey
1/3 cup Dijon mustard
- Pour all ingredients into a bowl.
- Whisk together.
- Put into a lidded container and store in refrigerator.
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