PRETZEL BITES

Makes: 8 dozen

4 cups (1 L) all-purpose flour 2 pkgs (8 g each) instant yeast 1 tsp (5 mL) salt

1 tsp granulated sugar

1 1/4 cups warm water (100-110 F/38-43 C)

3 tbsp (45 mL) salted butter, softened

Canola oil ( for oiling bowl) 8 cups (2 L) water

1/2 cup (125 mL) baking soda 1 1/2 tbsp (22 mL) coarse salt Spicy mustard (recipe follows)

1. Place flour, yeast, 1 tsp (5 mL) salt and sugar in a stand mixer fitted with a flat beater. Using low speed, beat until combined.

2. Add 1 1/4 cups (310 mL) warm water. Using low speed, beat just until dough comes together.

3. Change stand mixer attachment to a dough hook. Add butter. Using low speed, beat until dough is smooth and elastic, about 6 minutes. Dough will be firm.

4. Transfer dough to an oiled bowl; turn dough to coat with oil. Cover with plastic wrap. Let dough rise in a warm draft-free place until doubled in volume, about 30 minutes.

5. Uncover dough. Working quickly, divide dough into 8 pieces. Roll each piece into a 12-inch (30-cm) rope. Cut each rope into 1-inch (2.5-cm) pieces. Place pieces in a single layer on trays. Refrigerate, uncovered, for 1 hour. 6. Preheat oven to 425 F (220 C). 7. Bring 8 cups (2 L) water to a boil in a Dutch oven. Stir in baking soda. Cook dough pieces in batches in boiling water mixture for 20 seconds per batch. Remove dough pieces with a slotted spoon and transfer to nonstick foil-lined rimmed baking sheets. Sprinkle with coarse salt. 8. Bake until golden brown, about 15-17 minutes. Serve with spicy mustard.