These four tasty mustard dips for pretzels are all very different from each other. Each sauce is delightful in its own way, some sweet and some savory.
The last time I made pretzels, I also made several different mustard dips or sauces for us to try. Then we decided to test the mustards by also using them on vegan hot dogs, too. The four sauces below passed our flavor tests!
To do our taste tests, we used a basic pretzel recipe. We also made some slightly sweeter pretzels using a pretzel mix called Dutch Country Soft Pretzel Mix, topped with chopped jalapenos and everything bagel seasoning. For the hot dogs we used Lightlife vegan wieners, Follow Your Heart vegan American cheese slices, Daiya Classic Blend vegan cheese shreds, and Arnold hot dog buns. We also added chopped onions, sweet pickle relish and sauerkraut to portions of our hot dogs.
The mustard recipes we both liked (to various degrees) were Sweet Mustard Dill Sauce (source unknown), a Roasted Garlic Mustard (from not martha), Maple Mustard Dipping Sauce (from cravings of a lunatic), and a Spicy Mustard Pretzel Dip (from the pike place kitchen). Both of us liked all four of these recipes. The other recipes, which we did not like (one in particular!), shall remain unnamed.
We both agree that our favorite of these four for putting on hot dogs is . . . . . . Sweet Mustard Dill Sauce! We both liked it so much because it has dill weed in it, so a nice pickle-y flavor, plus a mustard and mayo (reminiscent of old time deviled eggs), a little bit of sugar, plus garlic and onion powder. So, it’s sweet, sour, and savory. The flavor blends perfectly with vegan cheese, chopped onions, and sweet pickle relish. We both LOVE it on hot dogs and will probably (definitely) make it when we grill vegan wieners.
Another mustard blend that we thought would work best for sandwiches or hot dogs is the Spicy Mustard Pretzel Dip. This recipe makes a lot – a full cup! I cut the recipe in half, so I’m giving you my “makes a 1/2 cup” measurements for the recipe and if you want more than that, you can double each ingredient. I also omitted the salt from this recipe. Mr. Key Lime loved this recipe’s “creaminess” and said he’d like it best on sandwiches. For me, it was great on a hot dog with every topping I used, vegan cheese, sauerkraut, onions, and relish. This would be a great recipe to have on hand if you have guests over for a day of grilling or for game day sandwiches.
Mr. Key Lime and I only disagreed on which mustard blend we liked best for dipping our pretzels. I chose the Maple Mustard Dipping Sauce and he chose Roasted Garlic Mustard. No surprise that I would lean toward *anything* with maple syrup in it. This one is just right, though – not too sweet and not too sour. Maple, mustard and vinegar are blended perfectly so that none of the three flavors really stands out. While this was good with a savory pretzel and slightly sweet pretzel, it would also be great with a full on sweet pretzel – like an Auntie Anne’s type. So, for me, this one wins for pretzel dipping!
The Mister loved the Roasted Garlic Mustard because he is a big fan of Dijon mustard anyway. Adding roasted garlic to Dijon just takes it over the top for him. He kept trying them all and going back to this one for his pretzels.
Give them a try and let me know what you think. You can’t go wrong with any of the recipes – maybe make a few and do your own taste test!
Where any ingredients were not vegan in the original recipes, they are in my versions!
| Servings |
|
- 1 clove garlic roasted and chopped or mashed
- 1/4 cup dijon mustard
- 5 tablespoons maple syrup
- 3 tablespoons yellow mustard
- 2 tablespoons white wine vinegar
- 1 tablespoon yellow mustard
- 1/4 cup vegan mayonnaise
- 1 tablespoon + 1 teaspoon granulated sugar
- 1 teaspoon dill weed
- 1/2 teaspoon garlic powder
- 1 pinch onion powder
- 1/4 cup + 1/8 cup vegan mayonnaise
- 1/8 cup yellow mustard
- 1 teaspoon garlic minced
- 1/2 teaspoon garlic powder
- 1/2 teaspoon sriracha sauce
- 1/4 teaspoon black pepper cracked pepper, if possible; more if desired
- 1/4 teaspoon salt (optional, I omitted it)
Ingredients
Roasted Garlic Mustard
Maple Mustard Dipping Sauce
Sweet Mustard Dill Sauce
Spicy Mustard Pretzel Dip
|
|
- For each recipe, simply blend all the ingredients well in a small bowl or cup. Serve immediately, or cover and place in the refrigerator until ready to use.
- To roast the garlic for the Roasted Garlic Mustard: place a clove of garlic in a small skillet (not a non-stick skillet, due to possible off-gassing). Turn the heat on medium high, place the garlic in the skillet, then reduce the heat once the pan is hot. Heat the garlic clove (skin on) until it is browned on all sides and the clove is soft. Remove from the pan and remove the garlic skin. Chop or mash to add to the mustard.
I hope you enjoy this recipe! Leave any feedback in comments below. Also, share your comments on Instagram: @key_lime_coconut or on Twitter: @keylime_coconut.
We love seeing hashtags #keylimecoconut #keylimecoconutblog and #beachbumvegan when you try our recipes.
Recent Comments