Soft Pretzel Bites

Perfect for a sports on TV party - finger food, not messy, yummy to the point of addiction, dunkable. They're also fun to make, and I think, easier to handle than regular soft pretzels - no fiddly shaping and distorted results.

Soft Pretzel Bites
1 1/2C warm water
1T sugar
1 1/2t kosher salt
2 1/4t active dry yeast
4 1/2C flour
4T melted butter
10C water
2/3C baking soda
1 egg yolk
1T water
coarse salt

In the bowl of a stand mixer, dissolve sugar and kosher salt in the warm water. Sprinkle the yeast over the water and let sit for 5 minutes. The yeast will get a little foamy.

Add flour and melted butter. Using dough hook, mix on low speed until combined. Increase to medium speed and knead for 5 minutes until dough is smooth and stretchy.

Remove bowl from mixer, cover in plastic wrap and set in a warm place until dough has doubled in bulk, about one hour.

Preheat oven to 450 F.  Bring the 10 cups water and baking soda to a rolling boil.

Double up parchment paper on cookie sheets and spray top parchment sheet with pan spray.

Divide dough into quarters. Roll each quarter into a log about 18" long. Cut in 15 pieces. Total  60 pretzel bites.

When the water is boiling, dunk each pretzel bite into the water for at least 30 seconds. I found I could do about 10 at a time. They puff up a bit, so you can tell which ones have been in longest. Remove from water with slotted spoon and place on greased parchment paper so the bites are not touching.

When a cookie sheet is full, brush all the bites with the egg yolk wash and sprinkle with coarse salt.

Bake for 12 to 14 minutes until golden brown.

The bites peel off the parchment paper best if they're completely cool (but that's hard to wait for).

Serve with Dijon mustard for dunking.