Superbowl Eats

Soft Pretzel Bites

Dough:
1 1/2 c. warm water
2 1/4 tsp. yeast (or one packet active yeast)
1 1/2 tsp. salt
1 T. sugar
4 c. flour
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1/2 c. baking soda (this does NOT go in the dough. Yes it is 1/2 cup!)
1 egg (whisked)
melted butter for brushing on top
coarse salt (kosher or sea salt)

Preheat oven to 425 degrees. Spray cookie sheet with cooking spray set aside.

In a small bowl add warm water to yeast. Allow to sit for 3-5 minutes. Add salt and sugar and stir.

In a large bowl add flour and then pour yeast mixture over top. Knead with bread hook in mixer or by hand for approximately 5 minutes.

Separate dough into 6-8 sections. Roll each section of dough into ropes about 15-20 inches long and 1 inch think. Cut dough with scissors or pizza cutter into 1- 1 1/2 inch pieces.

In a large pan, bring 2 quarts water with 1/2 cup baking soda to a boil. Once water in boiling, place about 8 pieces of dough into the water for about 30 seconds. Remove with slotted spoon and place pretzel bites onto baking sheet. Brush dough lightly with egg and sprinkle coarse salt on top.

Bake 8-10 minutes. You can turn the oven to broil for the last minute to brown the tops. Remove pretzel bites to a cooling rack and brush tops with melted butter.

These are the best! They take a little time and are have more steps to follow than most breads but they are worth it.

**I have made these several times and they turn out great each time. 
Just a few comments about the recipe. 
-These take me about an hour to make from start to finish. 
-They are best served warm, soon after being baked. 
-Do not put pretzels into a plastic container with a lid. The condensation takes the chewiness away from the pretzels.
-Instead of salt you can put cinnamon and sugar on top for a dessert pretzel.
-I like to serve the salted pretzels with queso dip, and the dessert pretzels with frosting.