Soft Pretzel Bites

In a large bowl, whisk together the flour (3.5 cups), instant yeast (1 package), and salt (1 tsp).

Add in the oat milk (1.5 cups) and maple syrup (0.25 cup).

Using a spatula, fold until mostly combined. Sprinkle a little more flour if needed to not be sticky and form a ball.

Once the ball is formed, grease the same bowl and place the dough ball back into it. If oil-free, ensure bowl sides are floured or use a silicone bowl.

Cover with a towel or plastic wrap and let sit for 60-90 minutes in a warm, draft-free place until doubled. Start 90m timer

Once doubled in size, pull out the dough and lay it out on a lightly floured surface.

Preheat oven to 425 degrees F. Line a large baking sheet with parchment paper and set aside.

Roll out the dough to about 0.5 inch thick and then cut into squares. For smaller bites, roll 1x1 inch; for larger, 2x2 inches.

Roll each square into a ball.

In a heavy bottomed pot, bring water (2 quarts) to a boil.

Add baking soda (3 tbsp) and then carefully drop the balls inside. Cook for 2-3 minutes, or until the dough is roughly doubled in size. Start 3m timer

Remove the dough using a slotted spoon and allow any excess water to drain off. Place on the parchment-lined baking sheet.

Top with a few [to_garnish coarse salt]. Repeat until all dough pieces are on the baking sheet.

Bake for 10-15 minutes or until golden brown on top. Start 15m timer

Allow a few minutes to cool before serving. Best served warm.