Stasi Twists Recipe

Make the dough

In the bowl of a stand mixer (or a large mixing bowl), combine warm water (about 105–115°F / 40–46°C), granulated sugar and instant yeast. Stir and let sit 5 minutes until foamy. Add melted butter, flour and fine sea salt. Mix with the dough hook on low until combined, then increase speed to medium and knead 5–7 minutes until the dough is smooth, elastic and slightly tacky. If kneading by hand, knead on a lightly floured surface for 8–10 minutes.

Form the dough into a ball, lightly oil a clean bowl, place dough inside, cover with plastic wrap or a towel and let rise in a warm place until doubled in size, about 1 to 1¼ hours.

Shape bites

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment, lightly oil or spray. Turn risen dough out onto a lightly floured surface and punch down gently. Divide dough into 4 equal pieces. Roll each piece into a long rope about 12–15 inches long, then slice each rope into 1–1½ inch pieces to form bite-sized twists. You can twist each piece once or leave as small knots—either is fine for 'twists.'

Prepare baking soda bath

In a wide, shallow pot bring 8 cups water to a simmer, then carefully stir in 3 tablespoons baking soda (it will foam). Reduce heat to maintain a gentle simmer — do not boil vigorously.

Working in batches, gently drop 8–10 pretzel bites into the simmering baking soda bath for 20–30 seconds, flipping once with a slotted spoon so all sides get coated. Remove to the prepared baking sheet using the slotted spoon, draining well. Repeat until all bites are cooked in the bath.

Egg wash and salt

Brush each pretzel bite lightly with beaten egg to give a glossy brown finish. Sprinkle coarse kosher salt evenly over the bites while egg wash is still wet.

Bake

Bake in the preheated 425°F (220°C) oven for 12–14 minutes or until deep golden brown on the outside. Rotate the sheet once halfway through for even browning. Remove from oven and transfer pretzel bites to a cooling rack for 5 minutes before serving.

In a small bowl whisk together Dijon mustard, honey, mayonnaise, apple cider vinegar, ground black pepper and salt until smooth and glossy. Taste and adjust honey for sweetness or vinegar for tang. Chill in the refrigerator for at least 15 minutes to let flavors meld; bring to room temperature before serving if chilled longer.

Make cheddar sauce

In a small saucepan melt unsalted butter over medium heat. Whisk in the tablespoon of flour and cook 30–60 seconds, stirring constantly, to form a roux without browning. Gradually whisk in the milk until smooth. Cook, stirring, until the mixture thickens slightly, about 2–3 minutes. Reduce heat to low and add grated sharp cheddar a handful at a time, stirring until melted and smooth. Stir in Dijon mustard, smoked paprika (if using), salt and pepper. If sauce is too thick, thin with a tablespoon or two of milk until desired consistency is reached.

Keep warm until serving. If reheating, do so gently over low heat and stir to prevent separation.