In a large mixing bowl mix 1 ½ cup warm water, yeast, and brown sugar together.
Let the mixture rest for 4-5 minutes. The mixture will start frothing/foaming. This means the yeast is active and you can proceed to the next step. If it doesn’t foam, restart this step with fresh yeast.
Add the salt and half the flour Mix until the flour is almost combined. I like to use my Danish dough whisk but you can also use a mixing spoon. I wouldn’t recommend using a regular whisk as the dough will be sticking in the middle.
Add the butter and mix until it is incorporated
Add the remaining flour. Mix until the flour is incorporated. You will still have some dry flour, finish mixing with your hands until you have a dough ball.
*NOTE* You can knead on a flat surface or knead directly in the bowl.
Place the dough in the bowl, covered with plastic wrap. Place in a warm, draft-free place and let the dough rise for 90 minutes or until it has doubled in size.
Punch the dough down.
Bring a pot of water to boiling.
Using a cookie scoop, I used a medium size scoop of 1 ½ tablespoons, to scoop the dough into a ball.
Roll the dough ball into the palm of your hands.
Place on a rack on a cookie sheet.
Repeat until you have formed all the balls. Set aside.
Preheat the oven to 400 degrees F
Once the water is boiling add the baking soda. Be careful it might bubble up.
Place 3 to 4 pieces of dough balls into the boiling water for 30 to 45 seconds
Put the boiled dough ball on a cookie sheet (line the cookie sheet with a silicone mat or lightly oil. Leave space between the dough balls so they don’t touch and cook more evenly.
Bake in the preheated oven for 12 to 15 minutes or until the dough balls are nice and golden.
Take it out of the oven.
Brush some melted butter and sprinkle some Kosher salt.
Place on a cooling rack and allow to cool for at least 20 minutes.
Serve and Enjoy!
Notes
You can rewarm the pretzel bites in the air fryer at 375 degrees F for 3 to 4 minutes
Serve with your choice of dip, cheese, queso, honey mustard
You can freeze the dough for up to 30 days in a ziplock bag.
Store the pretzel bites at room temperature for 3 days in the fridge for up to a week.
This is a soft pretzel bite.
I used a medium size cookie scoop so the bites are more even in shape. You can also use a smaller scoop, however, baking time will be less.