Cinnamon Sugar Pretzel Bites with Salted Caramel Sauce

These were much easier and quicker than I thought they would be.  The caramel sauce was not as hard as people say it is.  I've tried it before and burned it but no such problems this time.

1 1/2 cups of warm water
4- 4 12 cups of flour
2 tablespoons of brown sugar
2/3 cups of baking soda
2 1/4 teaspoons of yeast
2 1/2 teaspoons of salt
6 tablespoons of butter
1/4ish of cinnamon sugar
oil for coating dough

Melt the butter and mix the sugar, butter, warm water, and yeast and let rest for five min until bubbly.

Slowly incorporate flour until it comes together and then knead for 5 min until smoothly and glossy.  Then coast with oil and place in a warm place until doubled about an hour.  I like to turn my oven on 200 while kneading the dough and then turn off and place covered dough in there to rise.

While the dough is rising now we can move on to the caramel sauce.

2 cups of white sugar
12 tablespoons of butter
1 cup of cream
1 tablespoon of sea salt

 Place the sugar in a dry large sauce pan over medium high heat and whisk.  The sugar will start to clump but just keep whisking.

It will start to melt and change color.  Just keep whisking.

Once it pretty much melted (a few clumps are okay) and a medium amber color start whisking in the butter about a tablespoon at a time until all the butter is whisked in.

Whisk in the cream

Whisk in the salt and pour in a mason jar or other container and keep in the fridge.

Keep in fridge.  It will thicken in the fridge and just warm in microwave to thin in out.

Now back to the pretzel bites

Once the dough has doubled pat it into a round disk.

Cut the disk into eight pieces and then roll into ropes about 1 1/2 feet long.

Cut into inch sized pieces. Preheat oven to 425.

Bring a pot of water to a full boil and then add the baking soda.  It will foam up and add bagel pieces in batches and boil for 30 seconds.

Remove with a slotted spoon and bake for about 15 min or until golden brown.

Toss hot pretzel bites with a pat of butter and cinnamon sugar

Serve with warm caramel sauce for dipping.  They are best fresh but they can last a few days.