2 T, plus 1 tsp packed brown sugar, divided (I used dark brown)
1/4 cup warm water (bath water temperature)
1 cup warm milk (bath water temperature)
2 1/2 - 3 cups all-purpose flour
1 cup shredded cheese (I used Gouda)
6 cups water
4 tsp baking soda
1/2 stick unsalted butter, melted
coarse salt, for sprinkling
Instructions
In a large bowl, stir together the yeast, 1 tsp of the brown sugar and the warm water. Let stand 5-10 minutes until foamy.
In a separate small bowl, dissolve the other 2 T. of the brown sugar into the warm milk.
Add 2 1/2 cups of flour and the warm brown sugar-milk to the yeast mixture. Stir together with a wooden spoon. Add as much of the remaining 1/2 cup of flour as you need to form a soft dough. (I used the whole 3 cups.)
Put the dough on a floured work surface and knead a few times into a smooth ball. Transfer it to a lightly greased bowl, turning once to coat. Cover with plastic wrap. Rise in a warm, draft-free place, such as a cool oven or windowsill, for 2 hours until doubled in size with bubbles on the surface. Preheat the oven to 400F (200C). Place the racks in the upper and lower thirds. Line two sheet pans with baking paper. Punch the dough down and gather. Move it to a floured work surface and cut into 4 equal pieces. Take one piece and roll it into a 12x4-inch rectangle. Make a line of cheese along the length of the dough, 1-inch away from the edge. Roll into a tight log, starting on the cheese side. Cut into 12 pieces and place seam-side down on the baking sheets. Repeat with the remaining 3 sections of dough. Let rest 30 minutes.
Bring the water to a boil in a large stock pot. Reduce the heat so the water is just simmering, and stir in the baking soda. Drop the pretzel bites in a few at a time, flipping after 10 seconds and removing to the baking sheets with a slotted spoon after another 10 seconds. Bake about 15 minutes until golden brown. Brush with melted butter and sprinkle with salt. Can also be frozen. To reheat, thaw 30 minutes, then bake 10 minutes at 400f (200C).
Originally Submitted
1/30/2011
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