Dairy-Free Whole Wheat and Honey Pretzel Bites

adapted from Food Network’s Almost-Famous Soft Pretzels
(makes 120 pretzel bites)

• 1 cup warm (~110F) rice milk
• 2 1/4 tsp quick rise yeast
• 2 tbsp honey
• 1 1/4 cups whole wheat flour
• 1 cup unbleached all-purpose flour
• 2 tbsp virgin coconut oil or Earth Balance Vegan Buttery Sticks, softened but not melted
• 1 tsp + 1 1/2 tsp kosher salt
• 1 cup hot water
• 2 tbsp baking soda
• mustard to serve (optional)

Pour milk into the bowl of a stand mixer and sprinkle yeast over top.  Once bubbles start, add the honey and 1 cup of flour. Stir together and add the butter. Stir again and add the remaining flours and salt.

Using the dough hook, knead the mixture for about 5 minutes until the dough starts to become smooth. Sprinkle small amounts of flour over the dough while kneading if required. Once ready, it will still be somewhat sticky but mostly smooth. Shape the dough into a ball and place it into a covered bowl. Let it rest in a warm, draft-free spot until it has doubled in size (approximately 1 hour).

Divide the dough into 8 pieces and on a lightly floured surface, roll each into an approximately 18″ long rope. Cut each rope into 1-1/2″ pieces. Let rest for 15 minutes.

Position racks in oven to top 1/3 and lower 1/3 and preheat oven to 425F. Line two baking sheets with parchment paper.

In a shallow bowl, mix together the hot water and baking soda until the baking soda is mostly dissolved. Drop the pretzel bites into the baking soda mixture a few at a time. Remove them with a slotted spoon or bamboo skimmer and place them on to the parchment-lined baking sheets.  Repeat with remaining pretzel bites until they have all been through the baking soda bath. Sprinkle remaining salt evenly over top of the bites.

Bake pretzel bites in the preheated oven for 8-10 minutes until golden brown, swapping baking sheets halfway through baking. Serve warm or room temperature plain or with mustard for dipping.