Everything Pretzels with Honey Mustard Dip

Have you ever been at the mall and are doing your best to get in and out as quickly as possible (crowds and malls are not my favorite) and then you walk by an auntie ann’s and almost die from excitement (or the delicious aroma)? Just me? Cool. Well I’m so excited to share this recipe with you today!! In the past year or so I have become a huge fan of soft baked pretzels. And especially now that Baby H is on her way, I am always wanting carbs. :) Although, let’s be honest, I was already that way before!

I’m so excited to share with you how to make pretzels from scratch at home and with your own honey mustard dipping sauce (so good!) to serve with it. I love my mall pretzels, but these are SO much better. Seriously, once you try a homemade pretzel you will scoff when you see the pretzel stand at the mall, and keep on walking by. I am doing you a favor!

Ok, let’s talk about this honey mustard dipping sauce. I want to use this on everything. It is made with Maille Dijon Originale mustard and is simply divine! I have been a huge fan of their mustard for awhile and was so excited to be able to work with them.

These everything pretzels with honey mustard dip will be a hit at your next holiday party or even as an appetizer for Thanksgiving. Everyone will be so impressed you made pretzels from scratch, and you get to avoid the mall crowds and eat your pretzels in peace.

Pretzels may seem intimidating to make but they actually are pretty straightforward once you get the hang of it. I have some tutorials on my instagram page in my stories if you want a step by step on how to shape them!

---

Everything Pretzels with Honey Mustard Dipping Sauce

makes 8 pretzels

Ingredients

• 2 tbl Maille Dijon Originale mustard

• 1/2 cup mayonnaise

• 1 tbl honey

• Juice of half a lemon

• 1 1/2 cups warm water

• 2 tbl brown sugar

• 2 tsp salt

• 1 active dry yeast packet

• 4 1/2 cups flour

• 2 oz butter, melted

• 1/4 cup baking soda

• 1 egg, beaten (for egg wash)

• Everything bagel seasoning (or just coarse salt!)

Directions

To make the honey mustard dipping sauce: Whisk together dijon mustard, mayonnaise, honey, and lemon juice. Cover and refrigerate until ready to serve.

To make the pretzels: In the bowl of a stand mixer fitted with dough attachment, Combine warm water, brown sugar, and salt. Sprinkle yeast on top, and let sit for 5 - 10 minutes or until foamy.

Turn mixer on to low speed and add in the flour and melted butter. Stir on low until combined, and then increase speed to medium/medium-high for 4 - 5 minutes until dough pulls together into a ball and is smooth.

Dump dough out and shape into a ball. Lightly oil a large bowl and place dough inside. Cover with a kitchen towel or plastic wrap and sit on counter for 50 min - 1 hour or until doubled in size.

Line 2 large baking sheets with parchment paper.

Dump dough out onto a clean surface. Divide into 8 equal portions. Using your hands, roll a portion of the dough into a 20 inch rope. Form a “U”-shape with the dough rope. Bring the ends towards the middle and twist. Lightly press ends into the bottom, to form a pretzel. Set pretzel on a large baking sheet lined with parchment paper and repeat with remaining dough.

Preheat oven to 450°F.

Bring a large pot of water to a boil. Sprinkle in the baking soda.

Drop the pretzels into the boiling water, two at a time, for 30 seconds, making sure to dunk pretzels in the water a couple of times. Set aside on the second baking sheet lined with parchment paper. Repeat with remaining pretzels.

Brush the egg wash on top of each pretzel. Sprinkle generously with everything bagel seasoning (or course salt if not using). Bake in the preheated oven for 12 - 14 minutes or until tops are golden brown.

Serve with honey mustard dipping sauce!

These taste best the day off. You can also reheat them slightly by popping them in the microwave for 15 seconds.

---

This post is sponsored by Maille. All opinions are my own.

Hatch Chile Corn Chowder + Some News

I’ve never been very good at keeping secrets. Maybe that is part of the reason I have been a little absent in this space for the past couple of months. It’s hard to talk about the weather (which in summer, is just hot, hot, hot) or whatever was going on with my life at the moment, because nothing seemed as important as the big news I had been keeping secret from you all. Especially when it was literally taking over my every thought!

So, if you follow me on instagram, you may already know, but we are having a baby!!!

Kyle and I are OVER THE MOON excited. It has been all we’ve talked about for the past four months, basically! We are also nervous, a little scared, and wondering what our lives will look like come February, but I think that is pretty normal for first time parents!

I found out while Kyle was away at a conference and had to wait four incredibly long days to share the news with him. Those were the longest four days of my life! The upside to that though was that the timing worked out perfectly and I was able to tell him on Father’s Day. It was so special!

The entire summer I felt pretty bad most of the time, being extremely nauseous and exhausted and repulsed by pretty much all food. Which is so weird, because never in my life have I hated food. I couldn’t stand the thought of avocados or broccoli or anything greasy or anything with a strong smell. I know some women have much worse pregnancy symptoms though so I am incredibly grateful I have just been experiencing the normal stuff so far. No big complaints over here!

Now that I am in the second trimester, things have been much better. Some food still weirds me out, but I am feeling much more energetic and eating a little more these days. We are so thankful for this little one growing inside of me and cannot wait to meet him or her. 

I can probably name all the things I have actually cooked since becoming pregnant, but this hatch chile corn chowder was one of them. I used up the last of summer corn and hatch green chiles, but you can definitely opt for frozen corn and roasted poblano peppers or even some jalapeños instead. 

The hatch green chiles give a subtle spice to a very creamy soup, and the potatoes balance it out nicely. I will be making this throughout fall as the weather gets cooler for sure!

---

Hatch Chile Corn Chowder

serves 4

Ingredients

• 1/2 onion, diced

• 1 large red bell pepper, diced

• 2 tbl flour

• 32 oz chicken or vegetable stock

• 1 1/2 cups milk

• 4-6 corn, boiled and kernels cut off (or 3 cups frozen corn)

• 2 medium potatoes, peeled, boiled and diced into large cubes

• 3 medium roasted hatch green chiles, peeled and deseeded

• 1/2 tsp dried basil

• 1 tsp cumin

• Salt and pepper to taste 

Directions

Heat a large pot or dutch oven over medium high heat. Add a couple of teaspoons of olive oil and then the onions. Cook, stirring occasionally, for 4 - 5 minutes or until onions are soft. Add the bell pepper and cook for an additional 2 - 3 minutes or until slightly softened. Add the flour, and stir to coat the vegetables, cooking another 2 minutes. Pour in the chicken stock and bring to a boil. Reduce to a simmer, and stir in the milk.

Add in the potatoes, hatch chiles, dried basil, cumin and plenty of salt and pepper. Bring to a low simmer and cover. Cook for 20 minutes, stirring occasionally. Serve!

---

Chicken Caesar Wrap

This post is sponsored by Taylor Farms. All opinions are my own.

We are soaking up the last few days of summer before Kyle starts school back up again, and this means plenty of walks with our dogs around the neighborhood, weekend swims, and catching up on some favorite shows we have missed. It has still been a busy season, but dotted with enough activities here and there to not feel overwhelming. Boy, I do like summer.

Although, every year August rolls around, I feel myself get a little lazier as the month goes on. Maybe it's the Texas heat or the mindset that we should all have summers off like we did as kids, but lately house chores and cooking have felt like such an effort. You get me?

This is why I have been drawn to the simplest dinners to get me through. Enter in this chicken caesar wrap. With a minimal ingredient list, this comes together in under 30 minutes and is oh-so-delicious. Tender, marinated chicken breast, tangy caesar dressing, crunchy vegetables, and soft, warm pita. YES, PLEASE. Of course, if the idea of turning on the oven right now sends you into a panic attack, you can certainly grill the chicken!

It is made even easier with the help of Taylor Farm’s NEW Caesar Salad Chopped Kit. I love how their convenient salad kits use the freshest veggies, unique toppings, and crave-worthy dressings. They make whipping up a healthy dinner in minimum time possible!

---

Caesar Salad Chicken Wrap

Serves 4

Ingredients

• 1/2 cup Greek yogurt
• Juice of 1 lemon
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp dried basil
• 1/4 cup olive oil
• Salt and pepper to taste
• 1lb. chicken breasts
• 4 pieces naan or pita bread
• 1 package Taylor Farms Caesar Salad
• Cucumber slices, for serving
• Cherry tomatoes, for serving

Directions

In a large bowl, combine all of the marinade ingredients and stir to combine. Toss the chicken in the mixture, and cover with plastic wrap. Place in refrigerator to marinate for 20-30 minutes.

Preheat oven to 425°F. Remove chicken from marinade and place in an oven safe baking dish.

Bake in preheated oven for 20 - 25 minutes or until chicken is cooked through and juices run clear.

Remove chicken from the oven and slice into strips.

Layer a handful of salad on the pita and sprinkle some parmesan and croutons on top. Drizzle with caesar dressing, and layer a handful of chicken strips on top. Add cucumber and cherry tomato slices. Wrap up the pita and serve.

---