CINNAMON SUGAR SOURDOUGH PRETZEL BITES

Start by activating the yeast. In a small bowl, warm the milk to ~110 degrees F. I like to microwave it for about 30 seconds, and use my finger to check if it’s warm or too hot.
Whisk the yeast and honey into the milk. Let sit for 5 minutes until foamy.
Once the yeast is activated, pour into a medium bowl. Add the sourdough discard and whisk.
Add in the bread flour and salt. Whisk, and then use your hands to incorporate and knead until the flour is completely mixed in.
Knead the butter into the dough for 5-10 minutes, until the dough is completely smooth.
Divide the dough into 6 portions, and shape each into a tight ball. Place on a plate and loosely cover with plastic wrap. Let the dough rest for 30 minutes.
Preheat the oven to 450F. Line a baking sheet with parchment paper.
Working with one dough ball at a time, roll it into a long rope. Cut the rope into 1” segments (I got about 7-8 pieces per rope), it doesn’t have to be perfect!
Transfer the pieces to the prepared baking sheet (~1” apart) and cover loosely with plastic wrap. Let sit for 15 minutes.
Combine the hot water and baking soda in a small bowl.
Uncover the dough pieces and brush the tops with the baking soda wash.
Bake at 450F for 8-10 minutes, until golden brown.
Make the cream cheese glaze by beating together the ingredients in a medium bowl.
Remove from the pretzel bites from oven and brush with the melted butter. Then toss in the cinnamon sugar mixture immediately.
Serve warm with the cream cheese glaze.
Enjoy!