Ingredients:

• 1 and 1/2 cups (300ml) warm water (lukewarm, no need to take temperature)
• 1 packet Red Star Platinum instant yeast (2 and 1/4 teaspoons)
• 1 teaspoon salt
• 1 Tablespoon (8g) light brown sugar
• 1 Tablespoon (15g) unsalted butter, previously melted and not scorching hot
• 3.75 - 4.25 cups (470- 530g) all-purpose flour + more for the counter surface to knead
• 1 large egg, beaten
• coarse sea salt for sprinkling
• Kicked-Up Cheddar Cheese Sauce for serving

Directions:

1. Dissolve yeast in warm water. Stir with a spoon until fairly mixed, about 1 minute. Some clusters of yeast may remain. Add salt, sugar, and melted butter; stir until fairly combined. Slowly add 3 cups of flour, 1 cup at a time. Mix with a wooden spoon (or dough hook attached to stand mixer) until dough is thick. Add 3/4 cup more flour until the dough is no longer sticky. If it is still sticky, add up to 1/4 cup more. Poke the dough with your finger - if it bounces back, it is ready to knead.
2. Turn the dough out onto a lightly floured surface. Knead the dough for about 3 minutes and shape into a ball. Place in a large mixing bowl that has been lightly coated with nonstick spray. Cover and let the dough rest in a warm area for about 10 minutes.
3. Preheat oven to 425F degrees. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
4. With a sharp knife, cut ball of dough into 6 sections. Roll the dough into six 20-inch long ropes. Cut the rope into 1.5 inch pieces to make bites.
5. Boil 9 cups of water with 1/2 cup of baking soda. Drop 8-10 pretzel bites into water and let sit for 20 seconds. Remove with a spatula and place onto the prepared baking sheet. Make sure the bites aren't touching.
6. Brush beaten egg over each pretzel bite. Sprinkle with sea salt. Bake batches for 15 minutes each, or until golden brown.

Remove from oven and serve with cheese sauce or honey mustard. Pretzel bites remain fresh for up to 3 days in an airtight container, though they will lose some softness. Pretzel bites freeze well for up to 3 months. Thaw and reheat in the oven at 300F degrees until warm.

I did my home study on pretzel bites. We made then in class one time and I really loved them. So I went home and made some for my own. I found this online and its not to different from what we did in class. It took a little longer then I thought I would. I made the dough like we did in class. It was hard to get the dough not to stick to everything that it touched. The dough was very sticky. I new from class that to make not stick so much that you have to put flour on it. I put flour on the counter and start to work the dough with my hands. 
It started to get less stinky and more dry in my hands. it say to knead the dough for 3 mins. That 3 mins felt really long. My hand stared to crap up from kneading that dough. So a little tip for next time is to have someone to help you when you do this. after all the kneading was done I got to rest my hands for 10 mins tell the dough sat. This way hard doing by yourself because you don't have your teacher or classmates helping you. Also I really had to apply what I learned in class and remembered that for this recipe. 

 taste- soft, warm, creamy, salty 
color- brown
texture- hard, smooth