Snack: Pretzel Bites with Quick Cheddar Dip

Recipe by Elizabeth Green Although Americans chow down on plenty of crisp pretzels, there's something irresistible about the soft variety that makes them just as addictive, if not more so, than the crunchy version. When formed into bite-size nuggets, not

Ingredients

1 cup warm water (100 ° to 110 °F)
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

Instructions

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.)
Meanwhile, in a smaller bowl, stir together flour, salt, and light brown sugar.
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.
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.
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).
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.

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