Pretzel Bites With Quick Cheddar Dip

• 1 cup warm water (100u0b0 to 110u0b0F)
• 1 (1/4-ounce) envelope active dry yeast
• 3 cups bread flour or all-purpose flour plus more for work surface
• 1 tablespoon coarse kosher salt
• 2 tablespoons packed light brown sugar
• 1/2 stick (4 tablespoons) unsalted butter, well softened
• Vegetable oil for bowl
• 8 cups water
• 1/2 cup baking soda
• Pretzel salt (see Cooks' Notes) or coarse kosher salt
• 12 ounces good-quality Cheddar cheese, cut into 1-inch cubes
• 6 to 8 tablespoons dry white wine or water

1. Stir together warm water and yeast in a large bowl and let stand until a creamy beige foam develops on the surface, about 10 minutes. (If mixture doesn't foam, start over with new yeast.)
2. Meanwhile, in a smaller bowl, stir together flour, salt, and light brown sugar.
3. Add flour mixture and butter to yeast mixture, and stir together first with a wooden spoon and then with your hands, until it forms a dough. On a lightly floured surface, knead dough until it is smooth and elastic, 8 to 10 minutes, dusting with more flour as needed if dough sticks to work surface.
4. Transfer dough to a lightly oiled large bowl and turn over to coat with oil. Cover with a kitchen towel (not terry cloth) and let rise in a draft-free place at room temperature until doubled, 2 to 3 hours.
5. Alternatively, after kneading, let dough rest at room temperature for 15 minutes, then transfer to oiled bowl as above, and let rise in the refrigerator overnight (12 hours or up to 2 days).
6. Punch down dough and divide into quarters. Form each quarter into 4 balls. Roll each ball into a 12-inch-long rope. Cut each rope into six (2-inch) pieces, and transfer to wax paper-lined rimmed baking sheets.
7. Heat oven to 450u0b0F with racks in upper and lower third. Well oil 2 large baking sheets (about 17- by 12- inches).
8. In a 4- to 5-quart saucepan, bring water and baking soda to a boil (mixture will be foamy at first, but foam will dissipate). Add 12 pretzel bites and cook 30 seconds (they will rise to the surface almost immediately), then transfer with a slotted spoon to baking sheets. Quickly sprinkle pretzel bites lightly on both sides with pretzel salt before they dry (so salt sticks). Repeat with remaining pretzel bites, returning water to a boil between batches.
9. Bake pretzel bites in oven, switching sheets between racks and rotating sheets halfway through baking, until deep chestnut brown, 8 to 10 minutes (watch closely toward end of baking; bites brown quickly in last few minutes). Immediately transfer pretzel bites to wire racks to cool.
10. Puree cheese with 6 tablespoons wine or water in a food processor fitted with knife blade, stopping and scraping down sides with a spatula occasionally, until mixture is creamy and smooth, about 2 minutes. Thin to desired consistency with additional wine or water, adding it 1 tablespoon at a time. Serve immediately, or chill, covered, and return to room temperature before serving.

warm water, active dry yeast, bread flour, coarse kosher salt, brown sugar, unsalted butter, vegetable oil, water, baking soda, salt, cheddar cheese, white wine

Taken from www.epicurious.com/recipes/food/views/pretzel-bites-with-quick-cheddar-dip-51107840 (may not work)