Step 1

In a large bowl, pour warm water and sugar, stir to mix, sprinkle with yeast and let sit for 5 – 10 minutes, yeast should become foamy. Alternatively, use the bowl of food processor or stand alone mixer, fitted with a dough attachment. Also, instead of using a spoon to mix, use a hand blender with dough attachment.

Step 2

Add 2 cups flour to yeast, mix until combined. Add salt and rest of flour, mix until combined, about 60 – 90 seconds. If using processor or mixer, beat on medium-low until dough pulls away from the sides of the bowl, about 1 1/2 minutes. If dough is too dry add more water 1 tablespoon at a time and if dough is too wet, add more flour 1 tablespoon at a time (this may all depend on weather conditions). Transfer to a lightly floured board and knead about 3 minutes, or until somewhat smooth.

Step 3

Sprinkle the top of the dough with a little flour and cover with a kitchen towel. Let rest for about 10 minutes, up to 1 hours.

Step 4

Heat oven to 425 degrees.

Step 5

Grease baking sheet with olive oil, or line with parchment or silicone mat and lightly grease (this ensures your pretzels don’t stick), set aside.

Step 6

Knead the dough three to four times, slice in half using a sharp knife or pizza cutter. Roll and shape each half into a log, about 10 inches long. Cut 1 inch pieces.

Step 7

Fill a large pot (at least 4 quart) with 2 inches of water (about 8 – 10 cups). Bring to a boil. Add baking soda, it will foam up so be gentle when adding. Reduce to medium; place half of the bites in the water and poach for 30 seconds. They will sink and rise, once risen they should be ready. Use a slotted spoon to transfer pretzel bites to baking sheet. Continue until all pretzels are poached.

Step 8

Using a silicone brush, coat the pretzel bites with olive oil or vegan butter, and add a sprinkle of salt over top. Bake until golden brown, 12 – 16 minutes (oven may vary).

Step 9

Makes about 18 – 20 pretzel bites

Step 10

Pretzels are best when eaten right away or the same day.

Step 11

Serve plain or with your favorite accompaniment. I used dijon and whole grain mustard.

Step 12

Store: You can keep leftover pretzels at room temperature, lightly covered, for up to 3 days. They may soften after storing.