Ingredients

The following ingredients have 12 Servings
  • 1 1/4 cups warm milk
  • 1 package quick-rise active yeast
  • 2 tablespoons granulated sugar
  • 2 1/2-3 1/4 cups all purpose flour
  • 1/2 cup softened salted butter
  • 1/2 teaspoon salt
  • 1 1/4 lbs chicken tenderloins
  • 1/2 teaspoon dried rosemary
  • salt & pepper (to taste)
  • 1/2 cup French's Sweet or Spicy Yellow Mustard
  • 1/2 cup honey
  • 1/4 cup baking soda
  • 6 cups water
  • coarse sea salt

Instruction

  • For the pretzel dough: stir warm milk, yeast and sugar together to proof. Set aside 10 minutes.
  • In a large mixing bowl of stand mixer, measure out 2 1/2 cups all purpose flour. Slowly stir in yeast mixture to the flour. Add in butter piece by piece until incorporated. Stir in salt and any extra flour to create a slightly tacky, smooth dough. Knead 3 minutes. Grease bowl and dough ball well and cover to rise 1 hour.
  • For the chicken: place chicken tenders onto a parchment paper lined baking sheet. Sprinkle with salt, pepper and rosemary and bake at 375 for 15-20 minutes or until lightly browned and cooked thoroughly. Remove from oven and transfer to a large bowl. Shred chicken using two forks. Stir in French's Sweet or Spicy Yellow Mustard with 1/2 cup honey.
  • Bring water and baking soda to boil in a small pot. Remove from heat and set aside.
  • To assemble pretzel pockets: roll dough to be 22x30. Cut into 3 rows of 4. Or 4 rows of 3. Spoon chicken onto each square, bring edges up around filling and seal into a round shape by pinching the dough together. Gently dip each pretzel into the water solution and place onto a parchment paper lined baking sheet. Top with coarse sea salt and bake.
  • Bake pretzels at 450 for 12 minutes or until thoroughly cooked.