1. Using the stand mixer add warm water to the mixing bowl with active dry yeast. Let it sit for about 10 minutes.

2. Add sugar, brown sugar, salt, oil and mix together on low speed using the whisk attachment. After this is all blended change attachment to the dough hook. 

3. Slowly add flour and continue kneading until dough is smooth and pulls away from the sides of the bowl. If the dough is still sticking to the sides, slowly add one tablespoon of flour to the bowl. While kneading, the dough should pull away from the sides but will be sticky to the touch. 

4. When the dough has reached that smooth texture transfer to a large bowl slightly buttered, cover with plastic wrap and place in a warm location to rest for about 1-2 hours until it has doubled in size.  

5. After the dough has doubled in size remove plastic wrap. Punch dough down in center and divide into 6 equal parts. You don’t have to be exact in dividing. Preheat your oven 425 degrees Fahrenheit.  

6. While the oven is preheating begin working with rolling out dough into long skinny ropes about 24 inches long. In the meantime place your other 5 cuts into the bowl covered with the plastic wrap so they don’t dry out. Continue rolling out the rest of the dough and make bite sized cuts.
7. Prepare the soda bath by pouring hot water and baking soda into a small sauce pan. I like to work directly on the stove. Heat up the water to a slight boil, add baking soda, stir until dissolved and then turn stove top off. 
8. In a separate sauce pan melt butter for when the pretzel bites are coming out of the oven. 
9. Using a plastic container or gallon bag add sugar and cinnamon, mix well and set aside. 
10. Using a slotted spoon, dip about 5 pieces of dough into the water/soda bath, then lift and allow excess water to run off and transfer to a cookie sheet lined with parchment paper. Repeat process until all dough has been dipped. You may need to rewarm the water during this process. Note: to make the process smooth it is best to be using two cookie sheets so why one is baking you can be working on preparing the rest of the dough.
11. Bake pretzels until golden brown. Remove from oven and place about 7-10 pretzels in melted butter and stir to coat all sides then place in plastic container or baggie with sugar and cinnamon and shake to coat evenly. 
12. Serve warm with our sweet crème fraîche or plain. If needed be, these little guys can be rewarmed in the microwave for 8-10 seconds. 

Crème Fraîche pronounced Creme Fresh

1. This sweet crème fraîche dipping sauce pairs nicely with these Cinnamon Pretzel Bites. Only three ingredients for this sauce recipe: heavy whipping cream, buttermilk and sugar. 

   The recipe for crème fraîche needs to be made a day prior to making the pretzels or at least the night before. After you have made the crème fraîche remove 1 cup and place into a small mixing bowl. Add sugar and stir until well blended. That’s it! Find the base recipe under desserts.  (You can use the other cup of crème fraîche as sour cream or use it up for additional dipping sauce).

   For the dipping sauce: I use 1 cup of crème fraîche and add 1/2 cup sugar. You can use granulated or powdered sugar. Stir by hand until well blended. Do not over stir or you will make whipped cream and then butter. 

2. Enjoy!