Homemade Parmesan Soft Pretzel Bites

For the pretzels:
Combine water, sugar and salt in the bowl of a stand mixer. Sprinkle yeast over water and allow mixture to sit for 5 minutes or until yeast begins to foam.

Using the dough hook, carefully and gradually mix in the flour along with the melted butter. Mix on low until dough begins to pull away from the sides of the bowl. Remove dough and wipe out bowl. Drizzle about a tablespoon of oil over the inside of the bowl. Return dough to bowl, flipping it to coat it well with the oil. Cover bowl with plastic wrap and place in a warm place for about an hour or until dough has doubled in size.

Preheat oven to 350 F. Line two baking sheets with parchment paper and spray the paper with cooking spray. Set pans aside.

In a large pot bring 10 cups of water and the baking soda to a boil.

Remove dough from bowl and place on a floured surface. Divide dough into about six equal-sized balls of dough. Use your hands and roll each dough ball into a rope with about 1 inch diameter. Using a pizza cutter, cut each rope into 1-inch pieces.

Drop dough in small batches into the pot of boiling water. Allow dough to cook for about 30-45 seconds turning halfway through the cook time. Use a slotted spoon and remove them from the water to prepared baking sheets. Continue until all the dough has been boiled.

Combine egg and 1 tablespoon water in a small bowl. Brush pretzels with the egg wash.

Bake for about 10 minutes or until golden brown. Remove pans from the oven and brush pretzels with the melted butter. Sprinkle Italian seasoning, Parmesan and garlic powder over pretzels. Serve with marinara.

For the marinara:
Heat oil in a small saucepan over medium heat. Add garlic and cook for one minute. Stir in tomatoes, parsley and red pepper. Allow sauce to come to a slow boil and cook for about 15 minutes.

Pretzel recipe adapted from Alton Brown.