Pretzel Bites

*Note: if using active dry yeast, increase the yeast to 1 tablespoon.  Proof the yeast in the warm water and sugar (let it bubble and foam- maybe about 5 min.) before adding it to the flour and salt.

*Makes about 2 dozen pretzel bites

Dough:

2 1/2 cups (10 1/2 oz.) flour

1/2 tsp. salt

1 tsp. sugar

2 1/4 tsp. instant yeast

1 cup (8 oz.) very warm water

Topping:

1/2 cup (4 oz.) warm water

2 tlbs. baking soda

Coarse salt (optional)

3 tlbs. butter, melted

In a large bowl or the bowl of an electric mixer, place the flour, salt, sugar, and yeast.  Mix to just combine.  Add the water and mix well, adding flour as needed, a bit at a time to form a soft, smooth dough that clears the sides and bottom of the bowl.  Knead the dough, by hand or machine, for about 5 minutes, until it is soft, smooth and quite slack.  The goal is to get a really soft dough that isn't overly sticky.  Lightly flour the dough and place it in a plastic bag: close the bag, leaving room for the dough to expand, and let it rest for 30 minutes or up to 60 minutes.

Preheat your oven to 500 degrees.  Don't be afraid of the high heat!  This is what will help those pretzels to brown up perfectly and stay soft on the inside.  Prepare two baking sheets by lining them with parchment paper or lightly greasing them.

Transfer the dough to a lightly greased work surface, and divide it into about four strips of equal length.  Allow the pieces to rest, uncovered for 5 min.  While the dough is resting, combine the 1/2 cup warm water and the baking soda in a liquid measuring cup (deep enough to dip the pretzel bites into).  Make sure the baking soda is thoroughly dissolved.  Sometimes I have a hard time getting the baking soda to completely dissolve, so I just lightly stir up the mixture right before adding each pretzel.

Cut each strip of dough into about 6-8 pieces, about 1 to 1 1/2 inches in width.  You don't have to be completely exact, just eyeball it.  Dip each pretzel bite in the baking soda solution (this will give the pretzels a nice, golden-brown color), and place them on the baking sheets.  Sprinkle them lightly with coarse, kosher, or pretzel salt.  Allow them to rest, uncovered for 10 minutes.

Bake the pretzels for 7-8 minutes or until they're golden brown.  Bake one sheet at a time- it won't hurt the other pretzels to chill out for a little longer.

Source: adapted by Jessica Melanson