Cinnamon Sugar Pretzel Bites

In a large bowl, combine 1.5 cups of warm water (around 110-115°F or 43-46°C) with 1/4 cup of sugar. Stir until dissolved.

Sprinkle 2.25 tsp of instant yeast over the water and sugar mixture. Let it sit for about 5 minutes until it becomes foamy.

Stir in 2 tbsp of vegetable oil, 1/4 cup of brown sugar, and 1 tsp of salt. Mix until well combined.

Gradually add 4 cups of all-purpose flour to the wet ingredients. Mix with a spatula or wooden spoon until a shaggy dough forms.

Turn the dough out onto a lightly floured surface. Knead for about 5-7 minutes until it becomes smooth, elastic, and slightly sticky. Add a little more flour if it's too sticky to handle.

Lightly grease a large bowl with a thin layer of oil. Place the dough in the bowl and turn to coat all sides.

Cover the bowl tightly with plastic wrap. Let the dough rise in a warm place for about 1 hour, or until it has doubled in size.

Once risen, punch down the dough to release the air. Turn it out onto a lightly floured surface.

Divide the dough into two equal halves. Roll each half into a long rope and then cut into small, bite-sized pieces (about 1 inch each). You should get about 50 bites.

Line a baking sheet with parchment paper.

In a large pot or Dutch oven, bring 10 cups of water to a boil. Carefully stir in 2 tbsp of baking soda. Reduce heat to a simmer.

Working in batches, carefully drop about 8-10 pretzel bites into the simmering baking soda bath. Boil for about 30-60 seconds per side, until they puff up slightly. Use a slotted spoon to remove them and let excess water drip off.

Arrange the boiled pretzel bites on the prepared baking sheet, leaving some space between them.

Preheat your oven to 400°F (200°C). Bake the pretzel bites for 8-10 minutes, or until golden brown.

In a small bowl, whisk together 1/2 cup melted butter, 3/4 cup granulated sugar, 1/4 cup ground cinnamon, and 1 tsp vanilla extract.

While the pretzel bites are still warm, dip each one into the melted butter mixture, ensuring it's fully coated. Then, toss them in the cinnamon sugar mixture until evenly coated. Place them back on the baking sheet or a wire rack to cool slightly.