Ingredients
Method
- Add 1 teaspoon of white sugar to 1 1/4 cups warm water (105-115 degrees) and stir until dissolved. Sprinkle yeast over the top and set aside. Allow to proof for 5 - 10 minutes until the yeast becomes slightly foamy.
- In the bowl of a stand mixer equipped with a dough hook, combine 3 cups of flour, 1/2 cup white sugar and 1 1/2 teaspoons of kosher salt.
- On low speed, slowly add the yeast mixture into the flour mixture, scraping the sides of the bowl occasionally. Once fully incorporated, slowly add the remaining cup of flour until the dough forms a ball and no longer sticks to the side of the bowl. (Add additional flour if dough is too sticky).
- Knead with the dough hook on low speed for 4-5 minutes.
- Spray a medium bowl with cooking spray. Remove the dough, form into a ball and place into the bowl. Cover with plastic wrap and allow to rise in a warm place for an hour or until doubled in size.
- Line two baking sheets with parchment paper and lightly spray with cooking spray. Set aside.
- Once the dough has doubled, punch it down and remove from bowl to a lightly floured surface. Cut it into 12 even pieces.
- Roll each piece into a length of about 18 inches. The dough will shrink and end up about 12 inches long. Cut into 1 inch pieces and set aside.
- Preheat the oven to 400 degrees F.
- In a medium saucepan, combine 4 cups of water and 1/2 cup baking soda. Heat over medium heat and bring to a simmer.
- Once simmering, drop pretzel bites into the water 10-12 at a time. Leave for 30 seconds, stir and then cook for 30 seconds more. Remove from water with slotted spoon and place onto prepared baking sheets. Allow to dry for at least 5 minutes.
- Melt 1/4 cup of butter and brush each pretzel bite with melted butter. Sprinkle generously with kosher salt.
- Bake on the middle rack of the preheated oven for 7-10 minutes, until golden brown. Serve immediately. Enjoy!