Pretzel Nuggets

Yummy. Big soft pretzels are one of the (many) foods I look forward to when I'm heading to see a baseball game, but I've been disappointed recently so have had to take matters into my own hands. Here's the latest attempt.

Pretzel Nuggets

Makes 36 nuggets

1 cup warm water (110 degrees F)

1 tsp sugar 2 1/4 tsp yeast

2 1/2 cups all-purpose flour, as needed to form dough

1/2 tsp salt

2 tsp baking soda

1 cup water

Coarse salt

2 T melted butter

Dissolve sugar in warm water in a glass. Using a thermometer (this is the best no-fail way to proof yeast), wait until water temperature reaches approximately 105-110 degrees F, then add the yeast. Allow to proof until bubbles form about an inch above surface water.

In large mixing bowl, combine 2 cups of flour and all of the salt. Once your yeast is proofed, add the proof mixture to the flour mixture and combine to form a dough. Continue to add flour until dough is formed and just barely sticky to the touch. Continue to knead/mix for 5-10 minutes.

Lightly oil a bowl and place dough in bowl and cover with plastic wrap. Place in warm spot to rise for about an hour.

Once dough is risen, preheat oven to 475 degrees F. Prepare 2 baking sheets with Silpats, parchment paper, or light grease. Set aside for now. Divide dough into four equal pieces and "snake" out to 8-10 inches long. Allow to rest 5 minutes. Cut each "snake" into 8 equal pieces. Meanwhile warm water in a pot on the stove, dissolving baking soda in the water. Dip each pretzel nugget into baking soda water then place on prepped baking sheets. Lightly sprinkle each nugget with coarse salt to taste. Once all nuggets are prepped, bake in oven for 10 minutes or until lightly browned.

While nuggets are in the oven, melt 2 T butter. Once the nuggets are baked and out of the oven, brush the nuggets with the butter for a little extra flavor. To maximize your enjoyment of these delicious nuggets, dip in con queso while watching a Cubs game.