- 2 cups warm water
- 2 tablespoons light brown sugar
- 1 package active dry yeast
- 1 stick of butter , melted
- 3 teaspoons salt
- 5 cups all-purpose flour
- 6 cups of water
- 1/4 cup baking soda
- 1 egg , beaten plus 1 tablespoon water
- Your choice of any or all
- sea salt and oregano
- garlic salt
- cinnamon and sugar
- sesame seeds
- In a large mixing bowl combine brown sugar, yeast, melted butter and water; whisk it and let sit for 5 minutes or until frothy.
- Add salt and flour to the yeast mixture.
- Set the mixer on “knead” and mix until all flour is incorporated and the dough is pulling away from the sides and bottom of the bowl.
- Add additional flour if needed.
- Transfer dough to a clean work area; knead by hand for about 5 minutes and shape the dough into a ball.
- Coat all sides of the dough with oil and place the dough in a medium bowl.
- Cover with plastic wrap and let sit in a warm location for 1 hour or until dough is doubled in size.
- Preheat oven to 425 degrees.
- Divide dough into 8 pieces. Roll each piece into a long rope.
- Using a knife, cut 1 inch pieces and put the pieces on a plate. Repeat process with the rest of the dough.
- Prepare a baking sheet with parchment paper.
- Whisk one egg with water and set it aside.
- In a large pot, bring 6 cups of water to a boil.
- Carefully add baking soda.
- Boil 10 pieces of dough at a time for about a minute.
- Remove with a slotted spoon and put them down on the prepared baking sheet. Repeat with remaining dough pieces. *You’ll need about 4 baking sheets.
- Brush egg wash over dough pieces.
- Sprinkle with any of the above toppings that I listed. My favorite combination is the sea salt with oregano.
- Bake for 15 minutes or until golden brown.
- Cool on a wire rack.
RECIPE SOURCE: DIETHOOD Store any remaining pretzel bites in an airtight container.