Pour warm water into a large bowl and stir in the sugar. Sprinkle the yeast on top and let rest for 15 to 20 minutes.
Melt vegan butter, let it cool briefly, and add it to the bowl with the yeast mixture. Stir in salt.
Stir the bread flour in slowly. I use a dough whisk for this purpose. Mix until everything is combined.
You can knead with the dough hook of a KitchenAid mixer for up to 10 minutes or do it by hand.
In the meantime, preheat the oven and prepare your baking sheets. Prepare the boiling baking soda water.
Cut the dough ball into six pieces and shape one into a rope the length of your cutting board.
If your rope of dough is 16 inches long, like mine, you will get approximately 8 to 11 pieces, depending on how big you cut the pieces.
Boil the pieces of dough in the boiling baking soda water for 30 seconds and place on the baking sheet. Repeat this process & sprinkle with salt.
Bake for 15 minutes. You want the tops of the pretzel bites to be golden brown. While the first batch is baking, prepare the rest of the dough.
Let cool for 5 to 10 minutes and serve with vegan horseradish aioli, vegan queso, or your favorite mustard. This recipe makes approximately 75 pretzel bites.
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