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1.
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In a small bowl, dissolve the yeast and 1 teaspoon of white sugar in the warm water.
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Let the mixture 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, 1/4 cup brown sugar and 1 1/2 teaspoons salt (not the finishing salt).
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Make a well in the center of the dry ingredients and add the oil and the yeast mixture.
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Mix to combine and form into a dough.
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If the mixture is still dry, add another 1-3 tablespoons 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 dough 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 450 F. In another large bowl, dissolve the baking soda in hot water.
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5.
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Once the dough has risen, put the dough on a lightly floured surface and divide into 12 equal pieces.
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Roll each piece into a rope or roll them flat (like we did) and cut into 1 1 1/2 pieces.
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Once all of the dough is cut and 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 6-8 minutes, until lightly browned.
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Watch carefully!
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Serve warm with cheese dip (instructions below).
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Best the first day.
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For the cheesy dip:
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1.
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Combine cheeses in a microwave-safe bowl.
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Microwave on high for 2-3 minutes or until melted, stirring occasionally.
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Stir in milk and a diced jalapeno if you like some heat.
