Pretzel Sticks
with a Fig Balsamic Vinegar and Mustard Dip
Ingredients:
Soft Pretzel Sticks:
3 cups all-purpose flour
1 tbsp sugar
1 tsp salt
2 1/4 tsp active dry yeast (1 packet)
1 cup warm water
1/2 cup baking soda
1 egg, beaten
Coarse salt
Fig Balsamic Mustard Dip:
1/2 cup Dijon mustard
2 tbsp Phat Olive Olive Oil*
1/4 cup Phat Olive Fig Balsamic Vinegar
3 tbsp honey
1/2 tsp salt
1/4 tsp black pepper
Directions:
In large mixing bowl, combine flour, sugar, salt, and yeast. In separate bowl, combine warm water and olive oil. Gradually add water and oil mixture to flour mixture, stirring until a dough forms. Knead the dough on a floured surface for about 10 minutes. Place the dough in a greased bowl, cover it with a clean towel, and let it rise in a warm place for about 1 hour. While it’s rising, make your fig balsamic mustard dip.
In small bowl, whisk together mustard, olive oil, vinegar, honey, salt, and black pepper until well combined. Cover the bowl with plastic wrap and refrigerate the dip for at least 30 minutes.
Preheat your oven to 450°F. In a large pot, bring 2 quarts of water to a boil. Add baking soda. Roll dough into 12-24 small sticks, depending on how thick you like your pretzel. Carefully drop pretzel sticks into the boiling water for about 30 seconds. Remove with a slotted spoon and place on a greased baking sheet. Brush each pretzel stick with the beaten egg and sprinkle with coarse salt. Bake pretzel sticks for 10-15 minutes or until golden brown. Let cool, dip and enjoy!
*Phat Olive Butter Olive Oil is our favorite!
