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1
In a small bowl or cup, dissolve yeast in the warm water and allow it to sit for about 10 minutes.
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2
Stir sugar and salt into the yeast mixture.
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3
Set aside.
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4
In a medium sized bowl, combine bread flour, all-purpose flour and whole wheat flour.
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5
Add the yeast mixture.
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6
Knead for 4-6 minutes, adding flour if the dough seems very sticky.
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7
The dough should feel elastic, soft and smooth.
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8
Place dough ball in a greased bowl (use butter or non-stick spray), cover it with a dish towel and allow dough to rise for 45 minutes to an hour in a warm place.
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9
I like to turn the oven to 200 degrees F, then turn it off and place the bowl in the oven.
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10
When dough has doubled in size, turn it out onto a counter dusted with flour.
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11
Cut dough into 8-12 portions.
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12
Roll portions one at a time into a rope, about 12 inches long and one inch in diameter.
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13
Cut the rope into 8-12 pieces, depending on how big you want each pretzel bite.
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14
In a shallow bowl, mix 1 cup warm water with 1 tablespoon baking soda.
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15
Dip each pretzel bite quickly into the water and baking soda solution then transfer to a parchment lined baking pan.
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16
Place pans of pretzel bites back into a warm place and allow to rise another 45 minutes to an hour.
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17
Preheat oven to 375 degrees F.
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18
Brush pretzel bites with melted butter and sprinkle with coarse salt and toasted sesame seeds.
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19
Bake pretzel bites for 12-14 minutes, until slightly golden on top.
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20
Remove pretzel bites from oven and allow to cool (although they were pretty darned tasty warm from the oven!)
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21
Store in a sealed container for 3-4 days.
