Baked Soft Pretzel Bites

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These are a favourite in our house! My husband gets so excited when I tell him that I’m going to take the time to make them as a snack. Or as a dinner, who am I kidding.
I adapted the recipe from here [x] with a few changes of my own.
To make these tasty bits of deliciousness, you will need:
1 1/2 C warm water
4 TBSP unsalted butter (melted)
2 1/4 TSP instant yeast
1 TBSP granulated sugar
1 1/2 TSP salt
4 – 4 1/2 C flour
In order to boil said bits of deliciousness, you will need:
6 or 7 C water
3 or 4 TBSP baking soda
When it comes to this part, I usually guess the approximate amount. I usually fill my saucepan to about 3/4 full, which I’m assuming is about 6 or 7 cups worth. When it comes to baking soda, I usually just make sure the bottom of the pan is coated with an even but thin coat of the baking soda.
You will also need two TBSP worth of melted butter and coarse or kosher sea salt to top off the boiled pretzels before baking.
Assembly time!
Start by mixing your warm water, melted butter, yeast, sugar and salt together in a medium bowl for about ten seconds or so. After that, add in your flour a half of a cup at a time. (Any more than that and it’s very difficult to blend) The original poster recommends using a stand mixer. If you’re lucky enough to have one, go you and your bad self! Use that baby! If you’re not, much like me, mix it by hand. But whatever you do, do NOT use a hand mixer. My poor hand mixer was almost put out of commission by my attempt at a shortcut.
Now, once your dough is mixed you have to put it in a well oiled bowl with enough room for it to expand about twice the size it is now. Cover it tightly, set it in a warm spot, and let the waiting begin.
Being impatient as I am, I usually only wait about 30 minutes for my dough to rise. Now, the OP’s pretzels look a lot less sticky than what mine always turn out to be. I don’t know exactly what I’m doing differently, but it’s much easier to make little round ‘bites’ instead of actual pretzels.
So, after your dough has risen, oil a work space after you’ve put your water and baking soda on to boil (this is also a good time to preheat your oven to about 400F. More or less if your oven is temperamental like mine. And grease a baking sheet for your boiled pretzels). And don’t forget to oil your hands pretty good too. Form your dough into bite-sized circles and put them off to the side as you complete them. Once you’ve made as many ‘bites’ as you want (don’t worry about wasting dough, it’s freezable) start plopping them in your water if it’s at a rolling boil. Boil the bites for about 30 seconds each. After the 30 seconds, lift them out with a slotted spoon and drain well before placing them on a greased baking sheet. After all of your pretzels have been boiled and placed on your baking sheet, spoon a bit of melted butter on each of them before topping with a bit of salt.
Bake your tasty pretzel bites for about 10-15 minutes or until golden brown. Serve up and enjoy!
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Frozen dough can be stored up to two months. Let dough thaw completely and then boil and bake as normal.
Cheese Sauce recipe to follow!
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