Ingredients
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1 cup warm Water
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1 (¼-ounce) packet active dry Yeast
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2¼ to 3 cups all-purpose Flour
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2 teaspoons Granulated Sugar
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1¼ teaspoons table Salt
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1½ cups hot Water
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3 tablespoons Baking Soda
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Coarse Salt
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4 tablespoons (½ stick) Unsalted Butter
Directions
Steps
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1
Done
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In a small bowl, stir together the warm water and yeast. Cover with plastic wrap and let sit for 3 to 5 minutes, or until it begins to foam. |
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2
Done
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In a large bowl or in the bowl of a stand mixer fitted with the dough hook, combine ½ cup of the flour, the sugar, and the table salt. Pour the yeast mixture over the top and stir by hand or with the dough hook. Continue to add flour, ¼ cup at a time, stirring continuously, until the dough is soft and no longer sticking to the sides. (You may not need to use all the flour.) Cover the bowl with plastic wrap and set aside for 15 to 20 minutes, or until it begins to rise. |
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3
Done
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Preheat the oven to 450°F. Line two baking sheets with silicone baking mats or parchment paper. |
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4
Done
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Turn out the dough onto a floured surface and separate it into six equal sections. Roll each piece into a rope about 1 inch thick and 8 inches long. Using a sharp knife, cut each rope into six 1- to 2-inch pieces. You should have 36 pieces total. |
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5
Done
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Combine the hot water and baking soda in a shallow bowl. Line a plate with a paper towel. Place the pretzel bites, 6 at a time, into the baking soda water and allow them to soak for 30 seconds. Remove the bites with a slotted spoon and place on the paper towel–lined plate. Once all the pretzels have been dipped, carefully transfer them to the prepared baking sheets. Let rest for 5 minutes. Sprinkle the coarse salt on top of the pretzels, if desired. |
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6
Done
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Bake for 8 to 10 minutes, or until golden brown. Brush the tops with melted butter. |
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7
Done
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The pretzel bites taste best warm right out of the oven, but they will keep in an airtight container at room temperature for up to 2 days. Warm them for 10 seconds in the microwave before serving. |
