Cinnamon Sugar Pretzel Bites

from foodiezeatz.com

I N G R E D I E N T S

--1 (1/4 oz) package active dry yeast

--1 cup warm water, 110 degrees

--2 tbsp. granulated sugar

--2 tbsp. brown sugar

--1 tbsp. vegetable oil

--1 tsp. salt

--2 3/4 cups flour

--3 cups hot water

--1/4 cup baking soda

--for the coating--

--1/2 cup butter, melted

--1/2 cup granulated sugar

--1 tbsp. cinnamon

D I R E C T I O N S

 --In the bowl of an electric mixer, combine 1 cup warm water, the yeast package, and 1/2 tsp. of your granulated sugar, and whisk together to dissolve and allow the mixture to bubble up and wake the yeast up, about 10 minutes.

--This is about ten minutes later.

--Fit the mixer with the paddle attachment, and mix in remaining granulated sugar (1 tbsp. +2 1/2 tsp.), brown sugar, vegetable oil, and salt. 

--With the mixer set on low speed, slowly add in the flour and mix until well blended.  

--Knead mixture on low speed until smooth and elastic, adding up to an additional 1/4 cup flour as needed.  (you want a soft dough and it may seem slightly tacky).  

--Transfer to a lightly buttered bowl, cover with plastic wrap, and allow to rest in a warm place until doubled in size, about 1 1/2 hours.  A good place I have found to put my dough is in the oven with the light turned on.

--After it has risen...

--Punch the dough down and divide the dough into about six different pieces.  (They don't have to be perfect sizes)  Roll the piece of dough into a long rope, using the palm of your hands.  Repeat the process with each piece of dough.

--Then, using a metal spatula, divide the piece of rope into bite size pieces.  Repeat with the remaining dough.  

--Meanwhile, have the oven preheated to 425 degrees.  In a saucepan, pour in 3 cups of water and 1/4 cup of baking soda and allow to come to a boil.  Using a slotted spoon, and in batches of about five, drop pieces of the dough into the water and let them sit in the water for about 30 seconds before taking them out and transferring to an oiled baking sheet. 

--Drop 5 more pieces into the water, repeating the process, until they have all been coated with the baking soda water.  This is what happens to each piece.  It allows the dough to puff up even more and create that lovely shell of a crust on the outside and allow the inside to stay nice and soft.

--Once they're all done place the sheets of dough into the oven and bake for about 8-11 minutes, or until tops are nicely golden brown.
--With a slotted spoon, dip the pretzels into the bowl of melted butter and mix the pieces around until evenly coated.  Transfer to a plate and allow to rest 2 minutes.  This gives the pieces enough time to absorb the butter and avoid clumping the cinnamon sugar mixture.
--In a small mixing bowl, whisk together the granulated sugar and cinnamon until well blended.  Dip the butter-coated pretzel bites into the cinnamon sugar and toss evenly to coat.  Serve warm and eat immediately!