Mustard Pretzel Nuggets Recipes

Steps:

• In a large bowl, combine the first 7 ingredients. Cover and refrigerate for at least 30 minutes. Serve with pretzels. Refrigerate leftovers.

Steps:

• For the chicken: Preheat the oven to 425 degrees F. Set a wire rack in a rimmed baking sheet and spray the rack with nonstick spray. Set aside.
• Combine the mayo, mustard, Parmesan, garlic powder and a few turns of pepper in a large bowl. Add the pretzels to a separate bowl or large shallow dish. Coat the chicken all over in the mayo mixture, then the crushed pretzels, and transfer to the wire rack, spacing it out evenly. Spray the chicken with cooking spray and bake until fully cooked, with an internal temperature of 165 degrees F, 12 to 18 minutes.
• For the dressing: Combine the yogurt, Parmesan, oil, mustard, Worcestershire, pepper, salt, garlic, lemon juice and zest in a bowl and adjust the seasoning as needed.
• For the salad: Toss together the kale, Parmesan and radishes in a large bowl. Top with the avocado slices, chicken and more shaved Parm as desired.

Steps:

• In a small saucepan, heat beer to 110°-115°; remove from heat. Stir in yeast until dissolved. In a large bowl, combine butter, sugar, salt, yeast mixture and 3 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Preheat oven to 425°. Punch dough down. Turn onto a lightly floured surface; divide and shape into 8 balls. Roll each into a 12-in. rope. Cut each rope into 1-in. pieces., In a Dutch oven, bring 10 cups water and baking soda to a boil. Drop nuggets, 12 at a time, into boiling water. Cook for 30 seconds. Remove with a slotted spoon; drain well on paper towels., Place on greased baking sheets. In a small bowl, whisk egg yolk and 1 tablespoon water; brush over pretzels. Sprinkle with coarse salt if desired. Bake 10-12 minutes or until golden brown. Remove from pans to a wire rack to cool. Freeze option: Freeze cooled pretzel nuggets in airtight containers. To use, thaw at room temperature or, if desired, microwave on high 20-30 seconds or until heated through.

Steps:

• In a small bowl, whisk the mustard, honey, vinegar and sugar until blended. Serve with soft pretzels.

Steps:

• Preheat oven to 425°. In a shallow bowl, whisk eggs and milk. Place pretzels and flour in separate shallow bowls. Dip chicken in flour to coat all sides; shake off excess. Dip in egg mixture, then in pretzels, patting to help coating adhere., Place chicken on foil-lined baking sheets; spritz with cooking spray. Bake 12-15 minutes or until chicken is no longer pink. In a small bowl, mix mustard and honey. Serve with chicken.

Steps:

• Preheat oven to 400F.
• Spray large baking pan with nonstick coating.
• Arrange pretzels in the pan.
• In a small bowl, mix prepared mustard, honey, vinegar and dry mustard.
• Slowly pour over pretzels, stirring to coat.
• Spread out pretzels so they are in one or two layers.
• Bake 8-10 mins, stirring once, or til they begin to brown.
• Cool the pan on a wire rack til they begin to crisp.
• They will keep at room temperature for 1-2 weeks.

Steps:

• Preheat oven to 250 degrees.
• Spray a large roasting pan with non-stick cooking spray and put pretzels in it.
• Combine margarine, mustard, honey, garlic salt and onion powder.
• Microwave or heat on stove until hot.
• Drizzle over pretzels while stirring carefully to coat well.
• Bake for one hour, stirring every 15 minutes.
• Pour out onto waxed paper and quickly separate into a single layer.
• Cool completely.
• Store in sealed bag or container.