Soft Pretzel Bites

Soft Pretzel Bites
{again taken from some website, somewhere on the internet!}

1 1/2 cups warm water
2 Tbsp light brown sugar
1 package active dry yeast
6 Tbsp unsalted butter, melted and slightly cooled
2 1/2 tsp salt
4 1/2 cups all-purpose flour
3 quarts of water
3/4 cup baking soda
1 whole egg, beaten with 1 Tbsp cold water
coarse sea salt

On low speed, mix the water, sugar, yeast and butter in the bowl of a stand mixer fitted with the dough hook until combined {this was my first time using the dough hook! It worked great!}. Let sit for 5 minutes. {I started the cinnamon roasted almonds at this point and got them in the oven - you know, multi-task.}

Add the salt and 4 1/2 cups flour and mix on low speed until combined. Continue to knead dough on low speed until the dough is smooth and begins to pull away from the side of the bowl {about 3-4 minutes}. If the sough appears too wet, add additional flour one Tbsp at a time until the dough clears the sides of the bowl. Remove the dough from the bowl, place on a lightly floured surface and knead into a ball with your hands.

Spray a bowl with cooking spray {or oil with vegetable oil}, add dough and turn to coat. Cover the bowl with plastic wrap and place in a warm spot {for me that was the microwave with the door closed but not latched so the light stayed on} until the dough doubles in size {about 1 hour - just long enough to roast the cinnamon roasted almonds}.

Preheat oven to 425 F and spray two baking sheets liberally with cooking spray

Bring the water to a boil over high heat and add the baking soda {slowly add, as is really bubbles - trust me on this one}.

Remove the dough from the bowl and place on a flat surface. Divide the sough into 8 equal pieces. Roll each piece into a long rope measuring about 22 inches {I pulled out a rule and got really exact - ha - just kidding - I did NOT pull out the ruler}. Cut the dough into one inch pieces to make pretzel bites. {Next time I'm going to make them like three inches so that I can serve them with cheese dip.} Boil the pretzel bites in the water solution in batches of 10-15 for 30 seconds {I just grabbed big hand fulls and dropped them in the water. I'd wait until you have all the dough cut up in little pieces before adding the baking soda to the water though.} Remove with a large slotted spoon and place on prepared baking sheets, making sure they aren't touching. Brush the tops with the egg wash and season liberally with salt. Place into the oven and bake for 15-18 minutes or until golden brown. {This only took me 10-12 minutes}.

Remove to a cooling rack and let rest 5 minutes before eating.

Delicious!

Just a side note. I started both these pretzels and cinnamon roasted almonds at noon when I had to be out the door by 3:00pm. Both were finished by 2:45pm and I even had time to shower and pack an overnight bag for Ryan and I during this time as well {we went to Iowa for his dad's knee surgery, which went well by the way}.

~Ashley