Cheesy Pretzel Bites

These little pretzel bites are a great little appetizer or side dish.  They have the lovely chewiness you'd expect from a soft pretzel, but they're much softer and better tasting than the usual soft pretzel you'd get at a sporting event.  Do not be tempted to skip the step of poaching the bites in the baking soda solution--that is what gives them the lovely brown color and the nice, thin crust on the outside.  The bit of sweetness in the dough contrasts nicely with the salt on top, and the little burst of cheesiness inside is just the icing on the cake.

Cheesy Pretzel Bites

Number of Servings: 48 bites
Time to Prepare: 3 hours

• 1 1/2 tsp active dry yeast
• 1 tsp brown sugar
• 1/4 cup warm water
• 2 Tbsp brown sugar
• 1 cup warm milk
• 2 1/2 to 3 cups flour
• 1 cup shredded cheddar cheese
• 6 cups water
• 4 tsp baking soda
• 3 Tbsp butter, melted
• coarse salt

In the bowl of a stand mixer, combine the yeast, 1 tsp brown sugar, and 1/4 cup water.  Let sit until foamy, about five minutes.

In a liquid measuring cup, dissolve the 2 Tbsp brown sugar in the warm milk.

Add the milk mixture and 2 1/2 cups of flour to the yeast mixture and mix with the dough hook until a soft dough forms, adding additional flour as needed.  Knead for 5 minutes until dough is smooth and elastic.

Transfer the dough to a lightly greased bowl and turn to coat.  Cover and let rise until doubled, about 2 hours.

Turn the dough onto a lightly floured surface.  Divide into four equal pieces.  Roll one of the pieces into a long rectangle, about 12" by 4".  Spread 1/4 cup of the cheese along one of the long edges.  Roll up tightly, starting with the end that has the cheese on it, so you have a 12" long rope.  Cut into 12 equal pieces and place them on a lightly greased baking sheet (I fit 24 on one baking sheet).  Repeat with the remaining dough and cheese.

Let rest, uncovered, for 30 minutes.

Preheat oven to 400 degrees.  In a large saucepan, bring the 6 cups water to a boil.  Add the baking soda and reduce heat to a simmer.  Carefully poach the pretzels in batches, poaching for about 10 seconds on one side, then turning and poaching for another 10 seconds.  Remove with a slotted spoon and place back on the same baking sheet.

Bake for 15 minutes, until golden brown.  Brush with melted butter and sprinkle with coarse salt.  Serve warm or room temperature with desired dipping sauce (a honey mustard dipping sauce is great, or they're really good plain as well).

Source: slightly adapted from Sweet Pea's Kitchen