Ingredients
| 1½ | cups warm water |
| 6 | tablespoons unsalted butter, melted |
| 2 | tablespoons light brown sugar |
| 1 | package active dry yeast (2 1/4 teaspoons) |
| 2½ | teaspoons kosher salt |
| 5 | cups flour |
| Vegetable oil | |
| 1 | cup JUSTIN’S® Nut Butter (any flavor) |
| 3 | quarts water |
| ½ | cup baking soda |
| 1 | egg, beaten with 1 tablespoon cold water |
| Coarse salt |
Directions
In bowl of stand mixer, combine warm water, butter, sugar and yeast. Mix with dough hook until combined. Let rest 5 minutes.
Add salt and 4½ cups flour. Mix on low speed until dough is smooth and begins to pull away from the side of the bowl, about 3 to 4 minutes. If dough appears too wet and sticky, add additional flour, 1 tablespoon at a time. Move dough to a flat surface and knead into a ball with hands.
Place dough in large bowl coated with vegetable oil and turn to coat. Cover with damp towel and place in warm spot for 1 hour or until it doubles in size.
Meanwhile, drop 1/2 teaspoon sized balls of nut butter on wax paper and place in the freezer 15 minutes.
Heat oven to 425°F. Bring 3 quarts water to a boil in a small roasting pan over high heat. Add baking soda.
Remove dough from bowl and divide into 8 equal pieces. Roll each piece into 2-foot long rope. Cut the dough into 2-inch pieces to make the pretzel bites. Place frozen nut butter balls in each dough piece and roll the dough around nut butter. Freeze 5 minutes.
Boil 10 to 15 pretzel bites at a time in the water solution about 30 seconds each. Remove with large slotted spoon and place pretzel bites on baking sheet coated with cooking spray 2 inches apart. Brush tops with egg wash. Season liberally with salt. Bake 15 to 18 minutes or until golden brown.
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