Friday, March 4, 2011

Pretzels with Sweet Spicy Mustard

Is Spring ever gonna come?? Beautiful weather these past couple of days, but now chilly and wet again. Blah. This gloomy, rainy weather reminds me of when I made these cute little pretzels. 
I made them for the Super Bowl. Just a little snack food for during the game. Nothing too complicated or fussy. 

Do they taste like a pretzel? Not really. 
Do they look like a pretzel? Yep. 
And they're tiny, too! Well, about the size of my palm. 

They have the buttery taste of a crescent roll, and then dipped in the mustard...yum!!

Now, you're supposed to use the seamless crescent sheet. My local stores don't sell this, or I just haven't seen it yet. So, I used regular crescent dough, and kinda smushed the seams together. Kinda. I probably could've done a better job, but I was rushing. I would suggest if you use this to roll it out with a rolling pin.

Super easy, and really yummy! Better on the 1st day though.

¼ cup spicy brown mustard
¼ cup apricot preserves
1 can (8 oz) refrigerated seamless crescent dough sheet
1 Tbsp butter or margarine, melted
Kosher salt

1. Heat oven to 375°F. Spray large cookie sheet with cooking spray. In small bowl, mix mustard and apricot preserves; set aside.

2. Unroll dough on work surface; press into 12x8-inch rectangle. Cut crosswise into 16 (8-inch) strips; roll each into 11-inch rope. To shape pretzel, shape rope into a circle, overlapping dough about 2 inches from each end, leaving ends free. Take 1 end in each hand; twist once at point where dough overlaps. Lift ends over opposite side of circle. Brush each with melted butter. Sprinkle with salt. Place on cookie sheet.

3. Bake 8 to 10 minutes or until golden brown. Remove from cookie sheet. Serve warm with mustard mixture.


  1. we love pretzels at our house thanks for sharing this post

  2. You must live in a smaller town in the south then. Our stores never carry the stuff for recipes. =]