- 1 1/2 cups warm water
- 2 tablespoons light brown sugar
- 1 package active dry yeast (2 1/4 teaspoons)
- 6 tablespoons unsalted butter, melted
- 2 1/2 teaspoons kosher salt
- 4 1/2 to 5 cups all-purpose flour
- Vegetable oil
- 12 cups water
- 1/2 cup baking soda
- 1 egg, beaten with 1 tablespoon cold water
- Coarse sea salt
- 1 Cup Justin’s Nut Butter (any flavor)
Combine the 1 1/2 cups water, sugar, yeast, and butter in the bowl of a stand mixer and mix with the dough hook until combined. Set aside for 5 minutes.
Add the salt and flour and mix on low speed until dough is smooth and begins to pull away from the side of the bowl, about 3 to 4 minutes. If the dough appears too wet and sticky, you may need to add additional flour, 1 tablespoon at a time. Move dough to a flat surface and knead into a ball with your hands.
Place the dough in a large bowl coated with vegetable oil and turn over to coat. Cover with a damp towel and place in a warm spot until it doubles in size, about 1 hour.
In the meantime, drop 1/2 teaspoon sized balls of nut butter on wax paper and place in the freezer for 15 minutes.
Preheat the oven to 425 degrees F.
Bring the 3 quarts of water to a boil in a small roasting pan over high heat and add the baking soda.
Remove the dough from the bowl and divide into 8 equal pieces. Roll each piece into a 2 foot long rope. Cut the dough into two-inch pieces to make the pretzel bites. Take the frozen nut butter and place in each dough piece and roll the dough around nut butter. Freeze for 5 min.
Boil 10-15 pretzel bites at a time in the water solution for about 30 seconds each. Remove with a large slotted spoon, and place pretzel bites on a baking sheet coated with cooking spray 2 inches apart. Brush the tops with the egg wash and season liberally with the salt. Place into the oven and bake for 15 to 18 minutes until golden brown.