Pretzel Bites

4 tsp active dry yeast
6-1/2 tsp Splenda for Baking, divided
1-1/4 c warm water (110 degrees F/45 degrees C)
5 c all-purpose flour
1/4 c light brown sugar
1-1/2 tsp Kosher salt + more for topping
4 tbsp unsalted butter, divided & melted
4 c water

In a measuring cup dissolve the yeast and 1/2 teaspoon Splenda for Baking in warm water. Set aside (the mixture should become foamy; if it doesn’t, your yeast may be bad or your water too hot).

In the bowl of a standing mixture fitted with a dough hook, combine the flour, 6 teaspoons of Splenda for Baking, brown sugar and 1-1/2 teaspoons of Kosher salt on low speed. Turn off the mixer and pour the water/yeast mixture and 2 tablespoons of melted butter into the bowl. Turn the mixer on and knead for 6-8 minutes until the dough is smooth. If the dough is too dry you can add extra water, a tablespoon at a time.

Lightly oil a large bowl. Remove the dough from the mixer and shape into a ball. Place the dough ball in the bowl, cover with a clean towel, and allow to rise for one hour (or until it’s doubled in size).

Towards the end of rising, preheat oven to 450 degrees and prepare baking sheets with parchment paper and cooking spray. After the dough has risen, punch down the dough and then knead with hands for one minute. Turn out onto a lightly floured surface and divide dough into 12 even portions. For pretzel bites, roll each portion into a snake then cut the snake into bite size pieces, about 1-1/2 inches in width.

In a large saucepan, bring the water to a boil. Place 8-10 pieces into the boiling water, tossing gently for about 45 seconds. Remove with a slotted spoon, and place bites on paper towels to drain slightly.

Move bites to greased baking sheets, and bake for about 15 minutes or until done and golden brown. Brush each pretzel bite with melted butter then sprinkle with Kosher salt. Serve warm or at room temperature.