Auntie Anne's Style Pretzel Bites

Ingredienser

1 1/4 cups warm water (between 105 and 115 degrees)

2 1/4 tsp instant yeast

1 tbsp honey

5 tbsp melted unsalted butter, divided

4 cups all-purpose flour

1 tsp salt

1 tbsp coarse salt

2 cups warm water (105 and 115 degrees)

1 tbsp baking soda

1 tbsp unsalted butter

1 tbsp all-purpose flour

1 cup whole milk

1 cup shredded sharp cheddar cheese

2 oz American cheese

1/4 tsp salt

Vejledning

In a large mixing bowl, whisk together the warm water, instant yeast, and honey. Whisk in 3 tablespoons of the melted butter, and then mix in the flour and salt until a shaggy dough forms. Transfer to a clean surface and knead for 3 to 5 minutes, or until you have a smooth dough. Transfer it back to the mixing bowl, cover with a clean dish towel, and place somewhere warm for 1 to 2 hours, or until the dough has almost doubled in size.

Transfer the dough to a clean surface and cut it into eight equal sized pieces. Roll out the pieces of dough into long ropes, each about 12 inches long. Slightly flatten the ropes, and then cut into equal, nugget-sized pieces.

NOTE: If the dough is dry, run your hands under warm water then knead. You can also add 1 tbsp of water.

In a shallow bowl, whisk together the water and baking soda. This baking soda bath is not boiled, like one typically is for pretzels; rather it is just a dip that will help with color and texture. Dip a few nuggets at a time (don't overcrowd) into the mixture, making sure it's evenly coated. You can use a spoon to coat the top. Arrange the pretzel nuggets 1 inch apart on a parchment lined baking sheet.

Preheat your oven to 425°F and place the baking sheet on the stovetop while it preheats. This will allow for a second rise, making the dough slightly puffy and soft. Once the oven is preheated, brush the pretzel nuggets with 1 tablespoon of the melted butter, and sprinkle with coarse salt before transferring them to the oven to bake for 18-20 minutes, or until golden brown.

In a small pot, melt the butter over low heat. Once it's melted, whisk in the flour until you have a roux (it should turn into a paste, which thickens the dip). Whisk in the milk and let heat for 3 to 5 minutes, or until warm to the touch. Make sure not to boil the milk. Whisk in the shredded cheddar and American cheese until they've melted. Add the salt and whisk until a sauce like mixture has formed.

Once the pretzel bites are done baking, remove from the oven and brush with the remaining tablespoon of melted butter, then serve with the cheese dip. You can store the pretzel bites in airtight container in the fridge for up to 2 days, or in the freezer for up to 1 month.