Soft Pretzels or Pretzel Bites

Instructions:

Fit a stand mixer with the bread hook attachment and add the flour, malt powder, salt, yeast, and brown sugar, mixing until well combined.

Whisk the milk and butter together, then slowly add to the flour mixture as it’s mixing on low speed. Increase the speed to medium and knead for 8 to 10 minutes. Spray a bowl with baking spray and set aside.

Form the dough into a tight ball, place in the greased bowl, and cover tightly with plastic wrap.

If making pretzels:

Immediately place the dough in the refrigerator for at least 8 hours and up to 24 hours.

Line two rimmed baking sheets with silicone liners or parchment paper and spray with baking spray. Punch the dough down, then on an un-floured surface, roll the dough into a 10-by-18-inch rectangle. Cut the dough into 10 (18-by-1-inch) strips.

Work with one piece at a time, roll each strip into a rounded rope, keeping it 18-inches long. Shape the dough into a U, then twist the ends around each other and bring them down to overlap the bottom. Place on the prepared baking sheet and continue with the rest of the dough. You should have 5 pretzels on each baking sheet. Set aside, uncovered, to 

rise for 45 minutes. During the last few minutes of rising, preheat the oven to 450 degrees with racks in the upper and lower thirds.

In a deep skillet or sauté pan, bring the 4 cups of water, and 1/4 cup brown sugar to a simmer. Whisk in the baking soda until completely dissolved. Transfer 1 or 2 pretzels, top side down, into the water for 10 seconds, then flip for another 10 seconds. Drain well and place back on the prepared baking sheet. Reshape as necessary and sprinkle with flakey salt or pretzel salt. Repeat with the remaining pretzels.

Once all the pretzels are prepared, bake until deep golden brown, rotating the pans halfway through, 15 to 20 minutes. Brush with melted butter as soon as they come out of the oven and serve hot.

If making pretzel bites:

Let rise in a warm place for 1 hour or until doubled in size.

During the last 15 minutes of rising, preheat the oven to 450 degrees, line a rimmed baking sheet with parchment paper, and spray with baking spray.

Line two rimmed baking sheets with silicone liners or parchment paper and spray with baking spray. Punch the dough down, then on an un-floured surface, roll the dough into a 10-by-18-inch rectangle. Cut the dough into 10 (18-by-1-inch) strips then cut each strip into 1 1/2-inch pieces.

Whisk the baking soda into the hot water (no brown sugar) then briefly dunk the pretzel bites into the mixture. Drain them well then place on the prepared baking sheet. Sprinkle immediately with flakey salt or pretzel salt.

Once all the pretzel bites are prepared, bake for 6 to 10 minutes, or until well browned.

While the pretzel bites are baking, melt 8 tablespoons of butter. Once the bites come out of the oven, dip them in the melted butter while hot. Roll in cinnamon sugar if desired.