Pretzel Bites
Tepid Water	ml
Brown Sugar	tbsp
Active Dry Yeast	g
Wheat Beer	ml
Salted Butter	g
Kosher Salt	tsp
All-Purpose Flour	g
Baking Soda	tbsp
Egg
Splash of Water
Coarse Salt
Yoghurt Ranch
Greek Yoghurt	tbsp
Buttermilk	tbsp
Fresh Chives	tbsp
Dried Parsley	tsp
Dried Dill	tsp
Garlic Powder	tsp
Onion Powder	tsp
Salt & Pepper to taste

1. Combine the water, brown sugar and yeast in the bowl of a stand mixer and mix with the dough hook until combined. Let sit for 5 minutes. In a small saucepan melt the butter.
2. Add the beer, melted butter, salt, and flour to the mixture and mix on low speed until combined. Increase the speed to medium and continue kneading until the dough is smooth and begins to pull away from the sides of the bowl, about 3 to 4 minutes. Let the dough rest in a warm place for about 45 minutes.
3. For the dip, wash the chives, shake dry and chop finely. Combine all ingredients in a bowl or glass jar. Taste, adding salt and pepper as needed.
4. Preheat the oven to 180 ºC and prepare two baking sheets with parchment paper. Bring a large pot of water to a boil.
5. Divide the pretzel dough into 8 equal balls and roll each piece into a long rope ca. 50 cm. Cut the dough into 2 cm pieces to make the pretzel bites.
6. Slowly add the baking soda to the boiling water. Boil the pretzel bites in batches, 10-12 bites at a time. Boil for about 30 seconds. Remove with a large slotted spoon. Place pretzel bites on the baking sheets, make sure they are not touching. Mix the egg with a splash of water. Brush the tops with the egg wash and season liberally with the salt. Place into the oven and bake for 15-18 minutes until golden brown.
7. Remove to a baking rack and let rest 5 minutes before eating. Serve with ranch dip.

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