Sausage Stuffed Pretzel Bites with Homemade Honey Mustard Sauce

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

1. 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.

2. Roll out pizza dough into a rectangle and slice into 24 to 32 squares. 
   
   
   

   
3. Place a halved sausage on the center of each square and roll the dough together to form a ball, pinching the seams to seal.

   

   
   

   
4. Heat the water in the microwave for one minute until just starting to boil. Stir in the baking soda until dissolved. 

5. 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.
   
   
   

   
6. Once all pieces have been added, bake in the oven for 22 to 25 minutes or until the dough crust is golden brown.
 
























7. When the pretzel bites have finished baking, remove from the oven and allow the pan to cool.
8. If you prefer, spray the tops of the pretzel bites with nonstick cooking spray or brush lightly with olive oil. 
9. Pour the honey mustard dip into the ramekin and serve immediately.
 
   
10. 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

1. Pour all ingredients into a bowl.
2. Whisk together.
   
3. Put into a lidded container and store in refrigerator.

Recipes without photos . . .

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

1. 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.

2. Roll out pizza dough into a rectangle and slice into 24 to 32 squares. 
3. Place a halved sausage on the center of each square and roll the dough together to form a ball, pinching the seams to seal.

4. Heat the water in the microwave for one minute until just starting to boil. Stir in the baking soda until dissolved. 

5. 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.
6.  Once all pieces have been added, bake in the oven for 22 to 25 minutes or until the dough crust is golden brown.
 
























7. When the pretzel bites have finished baking, remove from the oven and allow the pan to cool.
8. If you prefer, spray the tops of the pretzel btes with nonstick cooking spray or brush lightly with olive oil.  
9. Pour the honey mustard dip into the ramekin and serve immediately.
 
10. 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

1. Pour all ingredients into a bowl.
2. Whisk together.
3. Put into a lidded container and store in refrigerator.