When Taylor and I went shopping in downtown McKinney a couple of months ago we stopped in a salsa shop. We bought a salsa that I promptly finished while Taylor was out of town (oops) and a jalapeno-cilantro mustard. Mustard isn’t exactly something you dip your chips into so it has lasted longer. When I saw this recipe for pretzel bites, I knew it would be a great complement to the mustard and would finally give me an excuse to try to make pretzels. The recipe is easy enough but just takes a little time. You basically make a bread dough that, prior to baking, you drop into boiling water that has baking soda in it. This gives it that dark exterior that makes it a pretzel. The recipe makes a bunch which lasted us for several days but they are best on the day you make them.