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1.
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In a small bowl, dissolve the yeast and 1 teaspoon of white sugar in warm water.
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Let stand until creamy, about 10 minutes.
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2.
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In a large bowl, mix together flour, 1/2 cup white sugar, brown sugar and salt.
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Make a well in the center and add the oil and yeast mixture.
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Combine and form into a dough.
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If the mixture is still dry, add another tablespoon of water.
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3.
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Knead the dough until smooth, about 7 to 8 minutes, or use a stand mixer with the hook attachment.
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Lightly oil a large bowl and place the dough in the center of the bowl.
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Toss the dough around to coat with oil.
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Cover with plastic wrap and let rise in a warm place until doubled in size, about 1-2 hours.
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4.
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Preheat oven to 425 degrees F. In another large bowl, dissolve the baking soda in hot water for the dipping solution.
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5.
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Once the dough has risen, put the dough on a lightly floured surface and start cutting it into 2 rounds.
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Slice each piece open and stuff with about 1 teaspoon of burrata, then roll each piece into small ball.
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Once all of the dough is shaped, dip each pretzel bite into the baking soda mixture and place on a greased baking sheet.
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Sprinkle with kosher salt.
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6.
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Bake in preheated oven for 8 minutes, until lightly browned.
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Watch carefully!
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Serve warm.
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Best eaten the first day.
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Note: We brushed our pretzels with the baking soda water which is why they arent evenly brown all around.
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Tastes the same, just looks a little funny!
