Cinnamon Sugar Pretzel bites & Salted Caramel dipping sauce!

Cinnamon Sugar Pretzel bites with Salted Caramel dipping sauce!

Pretzels:
1 1/2 cups warm water
1 Tbsp sugar
2 tsp salt
2 1/4 tsp instant yeast
4 1/2 cups flour
2 oz unsalted butter, melted
vegetable oil (for bowl and work surface)
10 cups of water
1/3 cup baking soda
2 Tbsp butter, melted
1/3 cup cinnamon sugar


Dipping Sauce:

2 cups granulated sugar
12 tablespoons unsalted butter, at room temperature, cut into pieces
1 cup heavy cream, at room temperature1 tablespoon sea salt



Pretzel bites:

1. In a bowl of a stand mixer with the paddle attachment, mix together water sugar salt and yeast on low speed for 10 seconds. Switch to the dough hook and add in the flour and butter. Mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the sides of the bowl, about 4-5 min. Remove the dough from bowl and transfer to a well oiled bowl. Cover tightly with plastic wrap and place in a warm place for about 50-55 min or until the dough doubles in size. (we usually put the oven on 200 degrees for a few minutes then turn it off and place the bowl in the warm oven)

2. Put dough onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece into a rope (about 18-24in long). Slice each rope into bite size pieces about 1 1/2 inches in length. Cover the cut pieces with a damp paper towel while working with the rest of the dough so it doesn't dry out.

3. Preheat oven to 425 degrees. Line 2 baking sheets with parchment paper (or use cooking spray) and set aside.

4. Bring the 10 cups of water and baking soda to a boil.

5. Using a slotted spoon lower a handful of pretzel bites into water and boil for 30 seconds, flipping them around in the water a few times. Remove from the water and blot dry with a paper towel and place onto baking sheet (making sure they do not touch each other). Bake until golden brown, about 10 min.

6. Place a colander into a larger bowl. Put a handful of pretzel bites into the colander and brush them with the melted butter. Sprinkle the cinnamon sugar onto the pretzels and shake around. (I use a very generous amount of cinnamon sugar here). Place in container or onto serving plate.

Dipping Sauce:

1. Be sure you have all of the ingredients ready. Once you start you must move quickly to avoid burning the sugar. First, heat the sugar over medium high-heat in the bottom of a heavy 2-3 quart saucepan. When the sugar starts to melt, start whisking the sugar. The sugar will clump up, but keep whisking. It will continue to melt. When the sugar is melted, stop whisking. You can swirl the pan to move the sugar around.

2. Cook the sugar until it reaches a deep amber color. Make sure you watch the pan very closely. This is where it is easy to burn the caramel. You want the caramel to reach 350 degrees F. If you are new to making caramel, I suggest using a thermometer.

3. As soon as the sugar reaches the dark amber color, carefully add the butter. Whisk until butter is melted. If the sugar gets stuck to the whisk, you can switch to a wooden spoon.

4. Remove the pan from the heat and slowly pour in the heavy cream. Whisk until cream is incorporated and caramel is smooth. Whisk in the sea salt.

5. Let the caramel sauce cool for about 10 minutes in the pan. Pour the caramel into a large jar and cool to room temperature. Put the salted caramel sauce in the refrigerator. Store the salted caramel sauce in the refrigerator for about a month.

I'm including the original blogs that we found the recipes on, for further questions or tips that you may have. Enjoy!

Pretzels: http://www.smells-like-home.com/2012/01/soft-pretzel-bites-with-cheese-sauce/

Caramel Sauce: http://www.twopeasandtheirpod.com/salted-caramel-sauce/