Ingredients

• Ingredients Scale 1x2x3x 1 1/2 cup lukewarm water (100°F – 110°F) 1 tablespoon pure cane sugar 1 packet instant or active dry yeast (about 2 1/2 teaspoons) 3 3/4 – 4 cups flour (all-purpose, spelt, whole wheat or combo) 1 teaspoon sea salt 1/2 cup baking soda olive oil or vegan butter (melted), for brushing pretzel salt or any course salt as topping

Preparation

• Instructions Start yeast: In a large bowl, pour warm water and sugar, stir to mix, sprinkle with yeast and let sit for 5 – 10 minutes, yeast should become foamy. Alternatively, use the bowl of food processor or stand alone mixer, fitted with a dough attachment. Also, instead of using a spoon to mix, use a hand blender with dough attachment. Make dough: Add 2 cups flour to yeast, mix until combined. Add salt and rest of flour, mix until combined, about 60 – 90 seconds. If using processor or mixer, beat on medium-low until dough pulls away from the sides of the bowl, about 1 1/2 minutes. If dough is too dry add more water 1 tablespoon at a time and if dough is too wet, add more flour 1 tablespoon at a time (this may all depend on weather conditions). Transfer to a lightly floured board and knead about 3 minutes, or until somewhat smooth. Let dough rest: Sprinkle the top of the dough with a little flour and cover with a kitchen towel. Let rest for about 10 minutes, up to 1 hours.  Heat oven to 425 degrees. Grease baking sheet with olive oil, or line with parchment or silicone mat and lightly grease (this ensures your pretzels don’t stick), set aside. Roll dough: Knead the dough three to four times, slice in half using a sharp knife or pizza cutter. Roll and shape each half into a log, about 10 inches long. Cut 1 inch pieces. Baking soda bath: Fill a large pot (at least 4 quart) with 2 inches of water (about 8 – 10 cups). Bring to a boil. Add baking soda, it will foam up so be gentle when adding. Reduce to medium; place half of the bites in the water and poach for 30 seconds. They will sink and rise, once risen they should be ready. Use a slotted spoon to transfer pretzel bites to baking sheet. Continue until all pretzels are poached. Bake: Using a silicone brush, coat the pretzel bites with olive oil or vegan butter, and add a sprinkle of salt over top. Bake until golden brown, 12 – 16 minutes (oven may vary). Makes about 18 – 20 pretzel bites Pretzels are best when eaten right away or the same day. Serve plain or with your favorite accompaniment. I used dijon and whole grain mustard. Store: You can keep leftover pretzels at room temperature, lightly covered, for up to 3 days. They may soften after storing.