Whole Grain Soft Pretzel Bites

Warm the milk or water until just warm to the touch (105°F–120˚F), then stir in the yeast and sugar. Let stand 5 minutes to activate the yeast; the mixture will become cloudy and have small bubbles on the surface. In a large mixing bowl, whisk together flour and salt. Stir in the yeast mixture with a spatula or wooden spoon, adding a little more liquid if necessary for the dough to come together and feel stretchy without being sticky. Knead the dough on a floured work surface, or on low speed in a stand mixer with the dough hook attachment, for about 10 minutes or until it is smooth and elastic. Dust dough with flour, shape into a tight ball, and return it to the bowl. Cover bowl with a clean kitchen towel, then set it in a warm place for 1 to 1½ hours, or until the dough has nearly doubled in size and springs back when you touch it with your finger. (Alternatively, place covered bowl in the refrigerator overnight.) Line two baking sheets with silicone baking mats or parchment paper. Preheat the oven to 400˚F. Transfer the risen dough to a floured work surface, then divide the dough into eight equal pieces. Roll each piece into a ¾-inch-thick rope, flouring the work surface and dough as you go, so that the dough is easy to handle. Using a sharp knife, cut each rope into 10 pretzel bites, then carefully transfer the bites to the prepared baking sheets. In a medium non-reactive (stainless steel) saucepan, combine the baking soda with 4 cups water, and bring just to a simmer over medium heat. Reduce heat to low, and drop 10 pretzel bites into the water, one at a time. Let simmer 20 to 30 seconds, or until they float to the top. Using a slotted spoon, remove the bites from the water, shake off any excess liquid, and return to baking sheet. Repeat with remaining pretzel bites. When pretzel bites are cool enough to handle, gently nudge them apart from each other so they have room to bake. Sprinkle each pretzel bite with cumin and garlic or seasoning of your choice. Bake 10 to 12 minutes or until deeply browned. Remove from oven. The pretzel bites will stick slightly to the silicone mat or parchment paper; use a spatula to gently loosen them. Serve with mustard immediately, or cool and store in a paper bag for up to 2 days. To reheat and recrisp the pretzel bites, spread them on a baking sheet and warm them in a 275˚F oven for 10 to 15 minutes. Prep-time: 15 MINUTES / Ready In: 25 MINUTES Makes 14 cups Serving size: 2⅓ cups