Very quick and easy pretzel bites with two dipping sauces. This came together kind of by accident when the kids wanted a snack after school. We have made homemade pretzels before and I have to admit that was a little time consuming. The trick with this shortcut is the baking soda water bath. I love Nutella®. Enjoy!
Ingredients
- refrigerated pizza crust: 1 can (10 ounce can)
- baking soda: 0.33333 cup
- Himalayan pink salt: 2 tsp (to taste)
- Neufchatel cheese: 0.5 pack (8 ounce pack, softened)
- chocolate-hazelnut spread (such as Nutella®): 0.75 cup
- milk: 2 Tbsp (to taste)
- yellow mustard: 0.33333 cup
- honey: 3 tsp (to taste)
Metric Conversion
Stages of cooking
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Preheat the oven to 425 degrees F (220 degrees C).
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Unroll pizza crust and cut into 2-inch squares. Roll each square into a ball and place on a cookie sheet.
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Bring 3 quarts of water to a boil. Stir in baking soda until dissolved. Add pizza balls to the boiling water in batches. Cook until puffed up and floating, 1 to 2 minutes. Transfer to a cookie sheet lined with parchment paper. Sprinkle salt on top.
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Bake in the preheated oven until golden brown, 10 to 12 minutes.
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Mix Neufchatel cheese, chocolate-hazelnut spread, and milk together to make chocolate dipping sauce. Add more milk for a thinner dip. Mix mustard and honey together in a separate bowl. Serve warm pretzel bites with dipping sauces.
