These Soft Pretzel Sticks with Honey Mustard Dip from “Kid Chef Bakes” by Lisa Huff are easy to make and perfect for kids who are just learning how to bake.
Kid Chef Bakes: The Kids Cookbook For Aspiring Bakers from the blogger behind Snappy Gourmet is a new cookbook designed for kids 8-13 who are just learning to bake, and I’m giving away a copy today! I was sent a copy to review and to make a recipe with my 8-year-old. Amanda’s not ready to do everything herself in the kitchen, so with my help she made Soft Pretzel Sticks with Honey Mustard Dip. I had her do things like add the flour to the mixing bowl,
pose for the camera (I promised her this shot),
and roll out the soft pretzel sticks.
Kid Chef Bakes starts with a “baking school” section that teaches safety and cleaning tips, information on common baking ingredients, and a beginners guide to basic baking equipment including pans, knives, ovens, and stoves.
The next section focuses on basic baking skills like measuring and greasing pans, and other skills needed for baking and cooking along with recipes to practice those skills.
Part 2 covers the recipes. Included are muffins, breads, cakes, cupcakes, cookies, bars, pies, tarts, pastries, and savory baked goods. The first appendix “baking for every occasion” gives ideas for when to make many of the recipes, followed by conversion charts and a glossary of baking terms.
Kid Chef Bakes- Soft Pretzel Sticks with Honey Mustard Dip
Kid Chef Bakes is available for pre-order now on Amazon. As Amanda grows in her abilities in the kitchen I think she will be more interested in learning baking skills, but for now I will use this book to get better at mine! While she might not be ready to bake without a lot of help yet, Amanda did come up with her own recipe for Spinach Egg Drop Soup earlier this year, and we all loved it.
Soft Pretzel Sticks with Honey Mustard Dip recipe from Kid Chef Bakes used with permission.
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Want to win a copy of Kid Chef Bakes? Enter to win by leaving a comment below telling me what your kids or grandkids love to help you bake, or what you loved to bake as a child. Giveaway open to U.S. residents only. Winner will be selected October 28, 2017 and notified by email.
- 1 1/2 cups warm water 105 to 115 degrees F
- 1 tablespoon granulated sugar
- 1/4 ounce active dry yeast 1 envelope
- 4 to 4 1/2 cups all-purpose flour plus more the flour the work surface
- 2 teaspoons salt
- 4 tablespoons unsalted butter, melted
- 1 tablespoon canola oil or vegetable oil
- butter for greasing the baking sheets optional
- 8 cups water
- 1/2 cup baking soda
- 1 egg yolk
- 1 to 2 teaspoons coarse salt or pretzel salt
- 1/2 cup mayonnaise
- 1/4 cup honey
- 1/4 cup yellow mustard
In the bowl of a stand mixer with the hook attachment on, stir together 1 1/2 cups of warm water, sugar, and yeast until blended, then let it sit for about 5 minutes.
Add about 3 1/2 cups of flour, salt, and melted butter to the bowl. Mix on low with the hook attachment until well blended. Add more flour as needed for the dough to come together. Raise the speed to medium, and continue kneading for 4 to 6 minutes or until the dough is smooth and elastic.
Grease a large bowl with the oil, add the dough, turn it to coat, cover with plastic wrap and place in a warm, draft-free place to double in size, about 1 hour.
Generously grease two baking sheets or line with parchment paper.
In a large saucepan over high heat, add the 8 cups of water and baking soda. Bring to a boil, and stir to blend.
While the water comes to a boil, place the risen dough on a lightly floured surface. Divide the dough in half, then divide each half into 12 balls, for a total of 24 balls. Roll out each ball into a rope 4 to 5 inches long. Dust off any excess flour from the pretzels.
Gently lower each pretzel into the boiling water, 2 or 3 at a time, and cook for 20 to 30 seconds. Remove the pretzels with a large slotted spoon or spatula, gently shaking off any excess water, then place the pretzels on the baking sheets. Mix the egg yolk with a little water to thin in a small bowl. With a pastry brush, lightly brush the egg yolk on top of the pretzels, then sprinkle with the pretzel or coarse salt.
Bake for 12 to 17 minutes, or until dark golden brown. Cool slightly, then transfer the pretzels to a wire rack to finish cooling before serving.
In a small bowl, mix together the mayonnaise, honey, and mustard, and serve alongside the pretzels.
The pretzel sticks can also be served warm after cooling slightly.