When I typically make these we wind up 'sampling' quite a few before they make it to the freezer. For the ones that do make it to freezer bags, I've eaten them several different ways:
- Put 5 or 6 in a small ramekin and put them in the microwave for 20-30 seconds and eat them with some stone ground mustard.
- Put several on a cookie sheet and warm up in a 400° F for a few minutes until heated through
- Let the bag defrost on the counter for 30-45 minutes
I have often heated up a few Pretzel Bites and added them to my lunch. Here I had them with a salad and some red pepper slices. On my 'To Try' list is finding a good, clean cheese dip to serve with these yummy nuggets!
Makes about 6 dozen
10 1/2 ounces (about 2 1/2 cups) Whole Wheat Flour
1 teaspoon kosher salt
1 teaspoon honey
7/8 - 1 cup warm water*
*Use the greater amount in the winter, the lesser amount in the summer and somewhere in the middle in the spring and fall.
1 cup boiling water
2 tablespoons baking soda
Coarse salt - I use kosher salt and some black salt from the bulk section of my grocery store
2 tablespoons unsalted butter, melted
While the dough is rising, combine the boiling water and baking soda and stir until the baking soda is dissolved. Pour into a 13x9 brownie pan and allow to cool to room temperature.
Preheat the oven to 400° F. Line a baking sheet with a silicon making mat or parchment paper and set aside.
Transfer the dough to a large cutting board and divide into 6 equal pieces. Roll the pieces into 12" to 15" ropes. Cut each rope into 12-15 equal-sized nuggets. Once all the bites are cut, place them in the baking soda solution and 'swish' the nuggets around so they are evenly covered. Allow to sit in the solution for 3-4 minutes. Remove the nuggets from the solution (draining slightly) and place on the prepared baking sheet. Sprinkle with salt.
Adapted from King Arthur's Flour